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Glarner Rippibrot
Glarus — Mother recipe · en it
A traditional Glarus dish, Rippibrot is a savory pie that blends the taste of prosciutto with the aroma of herbs.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400g of raw prosciutto
- 200g of gruyère cheese
- 2 eggs
- 100g of onion
- 50g of parsley
- 50g of rosemary
- 200g of flour
- 200ml of milk
- 200ml of oil
- Salt and pepper to taste
Method
- Slice the raw prosciutto into thin strips and set aside.
- Fry the oil in a pan and add the chopped onion, cook for a few minutes.
- Add the flour and milk, stir well and cook until the sauce has thickened.
- Mix the gruyère cheese with the eggs and add the sauce.
- Roll out the puff pastry and fill the center with the mixture.
- Fold the pastry and sprinkle with parsley and rosemary.
- Fry the pie in a hot pan with oil until golden.
- Serve hot with a bit of salt and pepper.
The story
Rippibrot is a traditional dish that originated in the 17th century when local farmers began using leftover meat from butchering to create this pie.
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