Artist’s Palate: Not Vital’s plain in pigna

The famously peripatetic Swiss artist Not Vital has worked in such locations as Beijing, Rio, Agadez and Bataan, but maintains close ties with his native Engadin, an Alpine valley famed for its wintry charms. This is evident from the subjects of his sculpture (snowballs encased in glass, a marble sled, an outsized cow’s tongue in stainless steel), his faithfully monochrome palette, and his eponymous foundation, dedicated to preserving the cultural assets of the region. It’s only natural that Vital would give us a traditional dish of grated potatoes, bacon and salsiz sausage. Its name, plain in pigna, means ‘full in the oven’ in his native Romansh. On the use of butter, he offers some sage advice: ‘Don’t be too hard on yourself, it’s one of the most important components.’
Ingredients
600g raw potatoes, roughly grated
50g Salsiz, diced to small pieces
50g bacon, diced to small pieces
100g butter
1 tbsp white flour
1 tbsp corn flour
Salt
Muscat pepper
Method
Preheat the oven to 180°C.
Butter an iron gratin dish and mix in all the ingredients.
The dish should be filled to at least 3cm.
Bake the plain in pigna in the oven for about one hour.
Serves 4
INFORMATION
‘Not Vital, Univers Privat’ is on view until 19 November. For more information, visit the Bündner Kunstmuseum website
ADDRESS
Bündner Kunstmuseum
Bahnhofstrasse 35
7000 Chur
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
TF Chan is a former editor of Wallpaper* (2020-23), where he was responsible for the monthly print magazine, planning, commissioning, editing and writing long-lead content across all pillars. He also played a leading role in multi-channel editorial franchises, such as Wallpaper’s annual Design Awards, Guest Editor takeovers and Next Generation series. He aims to create world-class, visually-driven content while championing diversity, international representation and social impact. TF joined Wallpaper* as an intern in January 2013, and served as its commissioning editor from 2017-20, winning a 30 under 30 New Talent Award from the Professional Publishers’ Association. Born and raised in Hong Kong, he holds an undergraduate degree in history from Princeton University.
-
How to be butch: Clark Henley’s sharp, satirical and playful manual is back in print
The 1982 classic, ‘The Butch Manual: The Current Drag and How to Do It’, full of tongue-in-cheek advice, is available once again
-
Aston Martin goes goth, ramping up power, poise and dark glamour with the new Vantage S
These moody images mark the debut of the latest model out of Gaydon, the dynamically focused Aston Martin Vantage S
-
After decades capturing the world’s fashion-set, photographer Johnny Rozsa picks up a paint brush
In his first exhibition of paintings, the New York-based artist celebrates the vibrancy of Tangier while rediscovering a familiar creative outlet
-
'Moroseta Kitchen' is a new recipe book offering a glimpse into the Puglian countryside
'Moroseta Kitchen - A Window Into The Puglian Countryside' by Giorgia Eugenia Goggi is based on the essence of eating in Italy, rooted in farm to table seasonal recipes
-
Cantinetta Antinori is a Florentine wine-making family’s new gem of a London restaurant
Cantinetta Antinori opens in Knightsbridge, offering excellent Tuscan cuisine paired with the family’s storied wine
-
Celebrate 160 years of Martini, the iconic aperitivo
We mark 160 years of Martini & Rossi, creator of the original Martini Rosso vermouth, a perfect blend of fragrant botanicals and sweet wines
-
Artist’s Palate: Cerith Wyn Evans’ recipe for Laverbread
Deep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Helen Pashgian’s recipe for summer corn
Try Light and Space artist Helen Pashgian’s characteristically precise recipe for ‘summer corn’, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Dolce & Gabbana’s pasta alla Norma
‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself
-
Cin cin: discover the story behind Campari, Milan’s signature aperitivo
Where better to indulge in the delights of the Italian golden hour than Milan, the home of Campari? We trace the origins of the city’s signature aperitivo
-
Milan’s Triennale Design Museum spills the beans on the art of food (and food of art)