Pizokel

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Pizokel

Pizokel are a pasta specialty from Graubünden reminiscent of spaetzle .

Manufacturing and preparation

The dough is made from flour ( wheat or a mixture of buckwheat and wheat), eggs and milk. One variant, the Härdöpfel Pizokel , uses grated potatoes , wheat flour, eggs and milk.

For preparation, the ingredients are processed into a semi-firm dough, which, after a resting period, is spread out on a wet board and scraped into boiling salted water with a knife. The cooked pizzas float on the surface and are skimmed off with a pasta strainer. Depending on the recipe, the dough can also be seasoned with parsley or peppermint , with Härdöpfel Pizokel with nutmeg .

Pizokel are served with melted butter or breadcrumbs roasted in butter , often with fried bacon , onions and grated cheese , with various vegetables such as savoy cabbage , spinach , chard or similar. Härdöpfel pizzas in particular are also served au gratin .

The Chur pear pizocles are a sweet variant of the dish. The dough is also made with flour, water, milk and eggs, but after boiling in salted water and allowing it to cool, it is supplemented with freshly cut pears that have previously been browned in 30–50 g sugar and 50–100 g butter (at 300 g flour and 250 g pears).

A related dish is the Italian pizzoccheri , buckwheat ribbon noodles, which are usually prepared with savoy cabbage, potatoes and cheese.

swell

  • Swiss specialties. Famous, traditional and rediscovered dishes . Betty Bossi Verlag AG, Zurich. 6th edition 2002
  • Swiss Women's Association, Chur Section (Ed.): Proven recipes from Graubünden. 12th edition 1988. Bischofberger, Chur, ISBN 3-905174-03-0 .

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