While living in Zurich, Switzerland, I used to buy cheese at a local cheese store. They carried an amazing selection of Swiss cheese and an terribly good cheese fondue mix. Monthly I picked up the “Chäs-Chuchi”, a magazine that promoted Swiss cheese, from there. The following recipe has it’s origin in this magazine. It calls for Sbrinz and Appenzeller cheese. Sbrinz is the Swiss Parmesan and Appenzeller is a very strong cheese, incomparable to anything else. You can buy it in Deli stores in North America or just replace it by any other kind of cheese. I have used aged Gouda and it worked well.
- 3 small to medium zucchini
- 100g Appenzeller cheese, cut in strips.
- 50g Sbrinz cheese (or Parmesan), grated
For the meat loaf
- 1 lb lean ground beef
- 1 old bun, soaked in water, or breadcrumbs
- 1 small onion, chopped.
- 3 twigs of tarragon, minced
- 3 twigs of parsley, minced
- 3-4 celery leaves (a European herb), minced
- 1 tbsp. tomato paste
- salt, pepper, mustard powder, paprika, cayenne pepper.
For the pastry
- 450g (2 rolls) of butter puff pastry
- 1 egg, beaten.
Cut the zucchini lengthwise in quarters. Remove and discard the seeds. Blanch the quarters for 2 minutes (or less) in salt water. Drain well and put on paper towels.
Mix all ingredients for the meat loaf and form a roll.
Unroll the puff pastry sheets and put them together. Sprinkle with Parmesan. Cover a long stripe in the middle of the pastry with half of the zucchini. Put the meat roll on top. Press the cheese strips in the roll and top it with the second half of the zucchini quarters. Close the puff pastry roll using some egg as “glue”. Line a baking sheet with parchment paper and transfer the roll upside down onto the sheet. Brush with egg to give it a shiny look and prick a couple of times with a fork. Bake at 375˚F for 30-35 minutes. Serve hot.