Alpine Soba Boro Delight

Ingredients

In this Alpine adaptation, the traditional Japanese soba boro is transformed into a heartier dish by incorporating Alpine flavors such as herbs, cheeses, and hearty ingredients. The original delicate and light soba boro are given a rustic twist, resulting in a more substantial and comforting dish. We alse have the original recipe for Soba boro, so you can check it out.

• 200g (7 oz) buckwheat flour 200g (7 oz) buckwheat flour
• 50g (1.8 oz) all-purpose flour 50g (1.8 oz) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 100g (3.5 oz) grated Gruyere cheese 100g (3.5 oz) grated Gruyere cheese
• 50g (1.8 oz) grated Parmesan cheese 50g (1.8 oz) grated Parmesan cheese
• 2 tablespoons unsalted butter, melted 2 tablespoons unsalted butter, melted
• 2 large eggs 2 large eggs
• 1/4 cup milk 1/4 cup milk

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 9g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 14g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a large bowl, combine the buckwheat flour, all-purpose flour, salt, thyme, rosemary, and nutmeg.
3. 3.
   Add the grated Gruyere cheese, Parmesan cheese, melted butter, eggs, and milk to the bowl. Mix well until a dough forms.
4. 4.
   Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
5. 5.
   Use a cookie cutter or a small glass to cut out round shapes from the dough.
6. 6.
   Place the cut-out dough circles onto the prepared baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
7. 7.
   Remove from the oven and let the soba boro cool completely before serving.

Treat your ingredients with care...

• Buckwheat flour — Ensure you are using pure buckwheat flour, as some brands may mix it with regular wheat flour.
• Gruyere cheese — For the best flavor, use high-quality Gruyere cheese and grate it fresh.
• Parmesan cheese — Opt for freshly grated Parmesan cheese instead of pre-packaged grated cheese for superior taste.
• Thyme and rosemary — If using dried herbs, crush them slightly between your fingers to release their aromatic oils.
• Nutmeg — Grate fresh nutmeg for a more intense and fragrant flavor.

Tips & Tricks

• Experiment with different herbs such as oregano or marjoram to add your own twist to the soba boro.
• Serve the soba boro with a side of Alpine-style cheese fondue for a truly indulgent experience.
• If you prefer a milder cheese flavor, reduce the amount of Gruyere and increase the Parmesan cheese.
• Store the soba boro in an airtight container to maintain their crispiness.
• Enjoy the soba boro as a snack on their own or as a delightful accompaniment to soups and salads.

Serving advice

Serve the Alpine Soba Boro Delight as an appetizer or a light lunch. Arrange the crispy soba boro on a platter and garnish with fresh herbs such as parsley or chives. Pair it with a glass of crisp white wine or a refreshing herbal tea.

Presentation advice

Arrange the soba boro in a circular pattern on a rustic wooden board or a decorative plate. Sprinkle some extra grated Parmesan cheese and a pinch of dried thyme over the top for an added visual appeal. Serve with small forks or toothpicks for easy enjoyment.