"It brings back childhood memories"

Easter is the feast that celebrates the resurrection of Christ. For many people today, it is simply a wonderful opportunity to spend time with the family and to indulge in delicious food. This is also the case for Reto Barrer from Galliker.

Mr. Barrer, good food is usually a big deal at Easter. What do you serve at Easter in Switzerland? 

Reto Barrer: "We have something traditional at Easter: meatloaf with carrots and a dark sauce. The whole family loves it."

Why exactly is this your favorite dish at Easter?

Reto Barrer: "My mother always prepared it for birthdays or holidays. It brings back childhood memories for me."

What makes it typical for your region?

Reto Barrer: "The ingredients are all available regionally. Meatloaf is also a feast in the Swiss military."

When did you first eat your favorite Easter dish?

Reto Barrer: "The first time I ate the dish was with my grandma. She simply cooked it the best."

Which ingredients are transported by Galliker within the EFN?

Reto Barrer: "We supply peppers, salt, butter and stock." 

How do you celebrate Easter? What are the special traditions in your country?

Reto Barrer: "Easter for us is mainly characterized by the Easter egg hunt with the sponsored children and by delicious food with the whole family."

Das Lieblingsrezept von Reto Barrer zum Nachkochen für Ihr Osterfest:

Meatloaf with carrots and sauce

Preparation and cooking:
approx. 30 min

Braise: approx.
50 min

Ingredients for the roast:
500 g minced meat (beef and pork)
100 g veal sausage meat
3 tablespoons red wine
1 egg
4 tablespoons breadcrumbs
1 onion, finely chopped
1 clove of garlic, pressed
1 bunch parsley, finely chopped
2 teaspoons thyme, finely chopped
¼ teaspoon paprika
1 ½ teaspoon salt
2 tablespoons frying butter

Ingredients for carrots and sauce:
200 g carrots, in equal pieces
1 onion
1 bay leaf
1 clove
200 ml red wine
200 ml meat broth
Salt and pepper as needed

Preparation:
Knead all the ingredients for the roast well in a bowl until they combine into a compact mass that no longer sticks to your hands. Form a roast about 20 cm long.
Heat the frying butter in the frying pot and reduce the heat. Sear the roast on all sides over medium heat. Turn only when a crust has formed.
Briefly fry the carrots, onion, bay leaf and clove. Add red wine and stock, bring to a boil, reduce heat and simmer covered for about 50 minutes. Season with salt and pepper as needed.

Goes well with:
Mashed potatoes, pasta, risotto.

The partners of the European Food Network offer a large range of services. Among other things, through temperature-controlled food logistics, groupage and part loads and value-added services, they ensure that the ingredients for your Easter dish are delivered safely and in time.

Information about the logistics services within the network can be found here ›