Pizokel

Swissmilk’s Pizokel stir fine pieces of Bündner Fleisch, Salsiz and leek into a smooth dough. Thin dough strips cook in salted water and join vegetables, Speck, shallot, garlic and cream.

Flour, milk and two whole eggs are stirred into a smooth dough. The supplied finely cut Bündner Fleisch, Salsiz and leek are sweated in the first butter portion, seasoned and cooled before being mixed into the dough.

The Wirz, supplied with its coarse midribs removed, and spinach leaves are cut into coarse squares. They cook in supplied boiling salted water until just tender, then are drained well. Supplied fine Speck strips, finely chopped shallot and pressed garlic are sweated in the second butter portion, and the same vegetables are added.

The dough is put on a supplied cold-rinsed board. A scraper shaves fine strips into supplied boiling salted water. Once the Pizokel rise to the surface, a slotted spoon lifts them out.

In a prewarmed bowl, the Pizokel are mixed with the hot vegetables and seasoned. The cream is brought to the boil, carefully folded into the mixture and the dish served immediately.

Migusto describes Pizokel as the Grisons version of Spätzli and Knöpfli and classifies its recipe as a Swiss main dish.