Swiss

August 8 2026

Zurich Style Veal with Rösti Potatoes

Alessandro Cipriano Main Courses, Swiss, Taste Journal alessandro cipriano, cream sauce, da cipriano, homemade, main course, mushrooms, rösti, swiss cuisine, veal, zürcher geschnetzeltes, zurich style veal

Zurich Style Veal with Rösti Potatoes

Tender sliced veal in a creamy white wine and mushroom sauce, served with traditional Swiss butter rösti.

Swiss cuisine is known for its simplicity, quality ingredients and timeless classics. Few dishes represent this tradition better than Zürcher Geschnetzeltes. Tender strips of veal are gently cooked in a creamy white wine sauce with mushrooms and served alongside crispy, golden butter rösti.

Method

How to do it

Heat a little peanut oil in a large frying pan until very hot. Briefly sear the veal strips à la minute together with the onion and garlic. Season with salt and pepper.
Remove the meat from the pan and keep warm.
In the same pan, sauté the mushrooms until lightly browned. Season with salt and pepper, then remove and keep warm.
Deglaze the pan with the white wine and allow it to reduce slightly.
Stir in the flour. Alternatively, you can lightly coat the raw veal strips with flour before frying.
Add the cream and veal stock and allow the sauce to simmer gently. Add any juices released from the meat and mushrooms for extra flavour.
Reduce the heat and cook for about 3 minutes. Taste and adjust the seasoning if necessary. Finish with a little extra cream if desired.
Return the veal and mushrooms to the sauce and warm through gently. Do not allow the meat to boil, otherwise it may become tough.
Arrange the sliced veal on warm plates and serve immediately with a crisp, golden butter rösti.

Alessandro’s Note:
The secret to authentic Zürcher Geschnetzeltes is a very short cooking time for the veal. Sear it quickly over high heat and return it to the finished sauce only at the very end.

Veal and mushrooms for Zürcher Geschnetzeltes

Creamy mushroom sauce for Zurich Style Veal

Traditional Swiss Rösti with Zurich Style Veal

Zürcher Geschnetzeltes by Alessandro Cipriano

Zurich Style Veal with golden butter Rösti

Braided challah loaves with poppy seeds resting on a wooden table, a cozy bakery scene in the background.

August 6 2026

Swiss Butter Plait with Poppy Seeds

Alessandro Cipriano Bread & Baking, Breakfast & Brunch, Swiss, Taste Journal alessandro cipriano, bread baking, breakfast, brunch, da cipriano, homemade, poppy seeds, swiss bread, swiss butter plait, swiss cuisine, zopf

Da Cipriano Taste Journal

Swiss Butter Plait
with Poppy Seeds

A traditional Swiss butter plait with a soft, tender crumb, a beautifully braided shape and a delicate topping of poppy seeds.

Yield 2 small plaits

Rising time 2–2½ hours

Baking time 50–60 minutes

Oven 180°C fan

Freshly baked Swiss butter plait decorated with poppy seeds

Traditional Swiss baking

Soft, buttery and beautifully braided

Swiss butter plait, known as Zopf, is traditionally served for breakfast or brunch. This version is made especially decorative with small dough roses and a generous sprinkling of poppy seeds. It is wonderful served fresh with butter, jam, honey or cheese.

Ingredients

Milk 500 ml
Butter 100 g
Fresh yeast 25–30 g
Egg 1
Egg yolk 1
White flour 1 kg
Sugar 1 pinch
Salt 1 tbsp
Poppy seeds for topping

Method

Melt the butter gently in a saucepan. Do not allow it to become too hot. Remove the pan from the heat.
Add the cold milk and a pinch of sugar. Crumble in the fresh yeast and stir until completely dissolved. The mixture should now be pleasantly lukewarm.
Place the flour and salt in a large mixing bowl. Add the whole egg and pour in the butter, milk and yeast mixture.
Mix well, then knead until the dough is smooth, soft and elastic.
Cover the bowl with a damp kitchen towel and leave the dough to rise in a warm place for approximately 1½ hours, or until doubled in size.
Divide the dough into four equal pieces and roll each piece into a long strand. Cover the strands with plastic wrap or a kitchen towel and leave them to rest for 5 minutes.
Arrange the strands diagonally on the work surface and braid them into two plaits.
Use any remaining dough to form small roses. Place them on the plaits and secure them with a little egg yolk.
Mix the egg yolk with a few drops of water and whisk well. Brush the plaits with the egg wash.
Leave the plaits to rest in a cool place for 30–60 minutes. Sprinkle generously with poppy seeds.
Preheat the oven to 180°C fan or 200°C conventional heat. Brush the plaits once more with egg wash.
Bake in the lower part of the oven for 50–60 minutes, until deeply golden and fully baked.
To test, tap the underside of the bread. It should sound hollow. Transfer the plaits to a wire rack and allow them to cool.

Baking tip If the plaits become too dark before the end of the baking time, cover them loosely with aluminium foil.

Swiss butter plait with poppy seeds and decorative dough roses

Sliced Swiss butter plait showing its soft interior

Homemade Swiss butter plait freshly baked