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Pizokel with leek

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Ingredients for 4 servings:

  • 250 g wheat flour, coarse (Vienna semolina)
  • 250 g low-fat curd cheese
  • 3 eggs
  • some salt
  • 1 stalk(s) leek
  • 50 g cheese (Gruyère), grated
  • 100 g butter
  • 1 bunch of sage
  • salt water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Graubünden specialty

Wash the leek and cut into thin strips. Sauté in a pan with clarified butter and season with salt and pepper. Mix the flour, quark, eggs, and salt (to taste) with a wooden spoon until a smooth batter forms. Mix the grated cheese and leek into the batter. Bring a pot of salted water to a boil and drop dumplings into the water with a large spoon. Reduce the heat to very low and let the pizokel cook for 10 minutes. Skim off the excess water with a slotted spoon and place it in cold water. When all the pizokel are cooked, heat the butter and sage in the pan and fry the pizokel.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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