{"id":164391,"date":"2025-02-21T16:08:05","date_gmt":"2025-02-21T08:08:05","guid":{"rendered":"https:\/\/pane-bistecca.com\/?p=164391"},"modified":"2025-03-22T16:08:26","modified_gmt":"2025-03-22T08:08:26","slug":"maluns-traditionelle-buendner-kueche","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2025\/02\/21\/maluns-traditionelle-buendner-kueche\/","title":{"rendered":"Maluns \u2013 Traditionelle B\u00fcndner K\u00fcche"},"content":{"rendered":"\n
\"Maluns<\/figure>\n\n\n\n
\n \n

Maluns \u2013 Traditional Grison Cuisine<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n Maluns – Traditional Grisons Cuisine are actually very simple potato drops, a traditional peasant meal, similar to R\u00f6sti, which also comes from our peasant cuisine. It is served with apple sauce, cheese and caf\u00e9 latte!

\nThe dish reached its peak during the famine around 1770 in Marschlin, Grison, Switzerland, when people realized that potatoes were easy to grow and filling. The farmers had all the ingredients, potatoes and flour, butter, dried sausage, bacon and cheese, so this meal could be served at any time. At that time, the habit of cooking maluns became so widespread among the farmers of the canton that some of them were nicknamed \u201cMagliamaluns\u201d or \u201cMalauner\u201d, which means \u201cmaluns eaters\u201d.

\nThe Rhaeto-Romanic word \u201cmaluns\u201d comes from the Latin micula\/miculones: \u201csmall crumbs\u201d. Maluns are also known in German as B\u00fcndner Kartoffelribel (Grison Potato drops). \n

\n\t\tPotatoes and corn, originally from South America, were brought to the region in the 18th century by Johann Gubert Rudolf von Salis from the moated castle of Marschlin, near Landquart. The potatoes were actually planted in this moated castle in 1717 as decoration, but it was not until 1758 that they were also served as a side dish at banquets. However, they were not so well received by the guests, as the potatoes were probably not cooked thoroughly. The famine changed a great deal and today it is impossible to imagine Swiss cuisine without the potato. <\/div>\n
\n
\n <\/i>\n
\n
Prep time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Cooking time<\/div>\n
30 min<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Portions<\/div>\n
4<\/div>\n <\/div>\n <\/div>\n
\n <\/i>\n
\n
Total time<\/div>\n
1 h<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
\n
\n\n\t

Ingredients<\/h4>\n\n\t
    \n\t
  • <\/i>

    500 g floury boiled potatoes from the day before<\/p><\/li>\n\t

  • <\/i>

    150-200 g flour (depending on how floury the potatoes are)<\/p><\/li>\n\t

  • <\/i>

    Salt and Pepper<\/p><\/li>\n\t

  • <\/i>

    40 g Butter<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

    \n

    Instructions<\/h4>\n
    \n
    1<\/div>\n
    \n

    Step 1<\/h4><\/div>\n
    Grate the boiled potatoes on a coarse grater.\n <\/div>\n <\/div>\n <\/div>\n
    \n
    2<\/div>\n
    \n

    Step 2<\/h4><\/div>\n
    Now mix with a little pepper and salt and a handful of flour, add another handful of flour and mix (see video). Be careful, the flour is not kneaded in but mixed in, it sticks to the potatoes. \n\n<\/div>\n <\/div>\n <\/div>\n
    \n
    3<\/div>\n
    \n

    Step 3<\/h4><\/div>\n
    You can also knead them and then rub them in the palms of your hands, like crumbles. \n<\/div>\n <\/div>\n <\/div>\n
    \n
    4<\/div>\n
    \n

    Step 4<\/h4><\/div>\n
    Melt the butter in a wide pan and fry the maluns in it, stirring and turning until golden brown. This can take up to 20-30 minutes. Serve with apple sauce or apple slices. \n\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
    \n

    Notes<\/h4>\n I topped my maluns with raclette cheese and they were wonderful! <\/div>\n <\/div>\n\n\n\n
    \n