Pizokel Dumplings with Saucisson, Green Beans and Sbrinz Cheese
A traditional dish from Graubünden similar to dumplings, seasoned with fried saucisson, crunchy green beans and topped with freshly grated sbrinz cheese.
Pizokel
Pizokel
- 300g low-fat quark cheese
- 4 organic eggs
- 250g white flour
- A pinch each of salt and coarse black Valle Maggia pepper
- beat eggs, add quark, salt and pepper
- add white flour and knead well
- in a food processor for about 5 minutes, if available
- store the dough in the refrigerator for 30 minutes
- bring a pot of salted water to a boil
- take the pizokel dough out of the fridge, place it on a small board and scrape dumpling-sized dough into the hot water with a knife
- let simmer for about 3 minutes; when the pizokel float they are done
- scoop out and let cool in ice water or fry immediately in a lightly buttered pan
Saucisson
- 2 Saucisson (saucisson vaudoise)
- peel the saucisson and cut into slices that are not too thin
- fry the slices at low temperature in a pan for about 30 minutes until cooked with a nice color
Beans
- 250g green beans
- salt
- bring water to the boil with lots of salt
- cook the beans in for about 3 minutes
- remove the beans and cool immediately in ice water
- 100g Sbrinz cheese, if available matured for 36 months
- grate a bit of Sbrinz over each plate of pizokel, saucisson and beans
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