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Cervelat
This traditional Swiss cervelat is a rich-tasting, crunchy on the outside and tender on the inside delicacy.
📷 Popo le Chien — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 10 min prep + 120 min cottura · 8 porzioni · media
Ingredients
- 200 g of bacon
- 100 g of raw ham
- 100 g of cooked ham
- 50 g of smoked bacon
- 50 g of grated cheese
- 100 g of stale bread
- 1 tablespoon of olive oil
- 1 tablespoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of lemon juice
- 1 teaspoon of chili extract
- 1 tablespoon of balsamic vinegar
Method
- Mix the bacon, raw ham, cooked ham, and smoked bacon in a large bowl.
- Add the grated cheese, stale bread, olive oil, salt, black pepper, lemon juice, chili extract, and balsamic vinegar. Mix well.
- Form the mixture into balls of about 30-40 g each.
- Dry the cervelat balls in an oven at 100°C for about 2 hours, checking occasionally to ensure they are well dried.
- Allow to cool and serve as an appetizer or snack.
The story
Cervelat is a traditional Swiss food that originated in the Ticino Canton, where it was long a favorite among farmers.
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