If you’re thinking of a serious illness, you’re wrong. Cholera from the Canton of Valais in Switzerland is anything but dangerous. But why is this delicious dish called Cholera?
There are many stories surrounding the name. But it is most likely that the name comes from the 19th century when the Valais was struck by cholera (the illness this time). During the cholera epidemics, there was great fear of contracting the disease. A fierce dispute raged about the cause of the disease and how to fight it. As a result, trade and even exchange of food was banned. One could only use the food stored in one’s own cellar: flour, onions, potatoes, bacon, apples, leeks, etc. This resulted in many different versions of this strangely named vegetable pie.
Gommer Cholera (serves 4)
500 g puff pastry
40 g butter
200 g apples
200 g raclette potatoes or similar
250 g raclette cheese
200 g leeks
200 g onions
a little salt and pepper
- Cut the onions into thin slices and fry them in a frying pan with butter.
- Cut the leeks in half (lengthwise) and wash them under cold water. Then cut the halves into strips of 2 to 3 cm and blanch them for a maximum of 3 to 5 minutes in lightly boiling salted water. Drain and rinse under cold running water to stop the cooking process.
- Cut the apples into small cubes and fry them in a frying pan with butter. Mix the onions, leeks, and apples before seasoning the mixture.
- Cook the potatoes in boiling water for 25 minutes. Then peel and cut them into small cubes of about 2 cm. Add these to the apple, leeks, and onion mixture.
- Grate the raclette cheese and add to the mixture.
- Line a deep dish with puff pastry and spread the mixture on top. Cover with the remaining puff pastry. Bake in the oven for one hour at 170 °C.
Bon Appétit!