The original recipe from the Glacier Express
A journey on the “slowest express train” in the world is always a great experience to remember, with breathtaking views, a uniquely-relaxed atmosphere and – not least – the fine, on-board dining. Now there is a way to celebrate and relive, in your own home, your experience of the Glacier Express. But how? Simply by recreating this original recipe:
Roast pork stuffed with prunes, served with parsley-flavoured spätzli noodles and spinach
(For 5 persons)
For the stuffed roast pork
950g pork shoulder
Extra ingredients for the sauce
½ stalk of leek
1 clove of garlic
1 bay leaf
50g tomato purée
1.5dl red wine
500ml meat stock
Salt and pepper
Pour hot water over the prunes, and leave them to stand for at least two hours. Cut a deep “pocket” into the joint of pork. Drain the prunes in a colander, and push them down firmly into the joint. Close up the meat with special cooking thread. Season the joint with salt and pepper, seal it by frying briefly in hot fat, and place it in the oven. Add the onion and chopped vegetables after approximately half an hour, and roast them along with the joint for another 15 minutes. Add the tomato purée, and continue cooking for a further ten minutes. Dust with flour, and stir it into the roughly-chopped vegetables. Continue to roast briefly, before pouring over the red wine. Finally, pour in the 500 ml of stock and the remaining spices. Leave everything to roast for a further 30 minutes.
Lift the joint out of its juices, and leave it to rest briefly on a chopping board. Drain the sauce through a strainer, and continue to reduce it briefly. Whisk in some flakes of butter, and pour the sauce over the previously-sliced pieces of roast meat.
Parsley-flavoured spätzli noodles
250g white flour
65g hard durum-wheat semolina
2dl warm milk
150g washed, chopped parsley
Salt, pepper and nutmeg
Butter for frying
Place the flour, semolina, salt, pepper and a little nutmeg in a mixing bowl. Beat in the remaining ingredients. Knead the ingredients (by hand) into a smooth dough. Continue kneading until the dough can retain air bubbles. Leave it to stand for about 30 minutes.
Boil up a large pan of salted water. Push the dough through a noodle press, and boil the noodles until they float to the surface of the water. Remove them with a slotted spoon, drain them, and sauté them in butter in a frying pan until they begin to brown. Add further salt and pepper to taste.
20g chopped shallots
one chopped clove of garlic
Salt, pepper and a little nutmeg
Thoroughly wash the spinach, blanch it in salted water and then quench it with iced water. Drain thoroughly. Squeeze the spinach dry. Brown the garlic and shallots by sautéing in butter, and add them to the spinach. Season with salt, pepper and a little nutmeg.