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
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
Sbrinz
100g Sbrinz cheese, if available matured for 36 months
grate a bit of Sbrinz over each plate of pizokel, saucisson and beans
