European
Switzerland - Vegetarian
Swiss Chard Pizokel
Chef's Menu Description
Authentic Grisons Pizokel: hearty buckwheat and wheat spaetzle dumplings tossed with sautéed Swiss chard, caramelised onions, melted alpine cheese, and sage butter.
Ingredients
- • 150g buckwheat flour and 150g plain flour
- • 3 eggs and 120ml milk for dumpling dough
- • 300g Swiss chard (Krautstiel), washed and chopped
- • 1 onion, sliced and cooked in butter
- • 100g grated Grisons alpine cheese (Bündner Bergkäse)
- • 50g butter and fresh sage leaves for serving, salt and pepper
Preparation Steps
1
Phase 1
Beat the buckwheat flour, plain flour, eggs, milk, and salt into an elastic, thick dough. Rest for 15 minutes.
2
Phase 2
Scrape thick elongated dumplings from a wet board into boiling salted water. Cook for 3 minutes until they float; lift out with a skimmer.
3
Phase 3
In a large skillet, sauté the onions and chopped Swiss chard in butter for 6 minutes until tender.
4
Phase 4
Add the drained Pizokel to the skillet, tossing with the vegetables and grated cheese. Drizzle with sizzling sage butter and serve hot.