Learn how to make maluns with the three-Michelin-star chef Andreas Caminada.
Difficulty
Intermediate
Total Time
45MIN
Ingredients
Floury potatoes: 500 g
Salt
All purpose flour: 180-200 g, depending on the flouriness of the potatoes
Black pepper
Butter: 100 g
Mountain cheese: 40 g, grated to serve
Through The Eyes is cooking closer, faster and more direct than you’ve ever seen before, as the world's best chefs reveal their recipes for classic dishes.
Andreas Caminada, executive chef and owner of the three-Michelin-starred Hotel Ristorante Schloss Schauenstein in Fürstenau, Switzerland, will teach you all the tips, tricks and techniques required to make maluns.
01.
Boil the potatoes in their skins in salted water, cook until just tender and let them cool down. Leave in a cool place for two days.
02.
Then peel the potatoes.
03.
Grate the potatoes on a rösti grater.
04.
Mix with flour, salt and pepper, knead lightly by hand and shape into small balls.
05.
Fry them little by little in a Teflon pan with the butter for 10-15 minutes (not too hot) until golden brown.
06.
Roast and toss continuously. Refine with mountain cheese to serve.
