Do Try This at Home Pizokel Dumplings

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
  • 300g low-fat quark cheese
  • 4 organic eggs
  • 250g white flour
  • A pinch each of salt and coarse black Valle Maggia pepper
  1. beat eggs, add quark, salt and pepper
  2. add white flour and knead well
  3. in a food processor for about 5 minutes, if available
  4. store the dough in the refrigerator for 30 minutes
  5. bring a pot of salted water to a boil
  6. 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
  7. let simmer for about 3 minutes; when the pizokel float they are done
  8. scoop out and let cool in ice water or fry immediately in a lightly buttered pan
Saucisson
  • 2 Saucisson (saucisson vaudoise)
  1. peel the saucisson and cut into slices that are not too thin
  2. fry the slices at low temperature in a pan for about 30 minutes until cooked with a nice color
Beans
  • 250g green beans
  • salt
  1. bring water to the boil with lots of salt
  2. cook the beans in for about 3 minutes
  3. remove the beans and cool immediately in ice water
Sbrinz
  • 100g Sbrinz cheese, if available matured for 36 months
  1. grate a bit of Sbrinz over each plate of pizokel, saucisson and beans