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Maluns by Andreas Caminada

FDL
By
Fine Dining Lovers
Editorial Staff
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.



 

 

 

potatoes for maluns
02.

Then peel the potatoes. 

Peeling potatoes
03.

Grate the potatoes on a rösti grater.

 

 

Grated potatoes for maluns
04.

Mix with flour, salt and pepper, knead lightly by hand and shape into small balls.

 

 

 

mix potatoes with flour for maluns
05.

Fry them little by little in a Teflon pan with the butter for 10-15 minutes (not too hot) until golden brown.

 

 

fry potatoes for maluns
06.

Roast and toss continuously. Refine with mountain cheese to serve.

Maluns

Learn how to make maluns with the three-Michelin-star chef Andreas Caminada

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