Bündner Pizokel with Vegetables

Create Pizokel dough:

1. Mix everything in the bowl of the food processor, make a well in the middle. Mix the milk and eggs together, gradually pour into the well while stirring. Mix into a smooth batter. Cover and let soak at room temperature for approx. 30 minutes.

Prepare vegetables:

1. Peel the onions and cut into strips. Chop half of the garlic cloves and slice the other half. Wash the chard, separate the green from the white, cut green leaves into wide strips, cut the white stalks into thin strips. Cut the carrot and celeriac into 2-3 cm long sticks. Halve the leek again, wash and cut diagonally into strips.

Cooking vegetables:

1. Boil water in a large saucepan, add some salt, blanch green chard leaves for approx. 30 seconds, quench in cold water, drain. Boil the white chard stalks in the same water for 3-4 minutes. Cook the rest of the vegetables for only 2-3 minutes. Beans a little longer. Keep cooking water, we need it to cook the Pizokel. Put everything in a form spread with butter. Keep warm.

Also :

1. There is no more space in the list of ingredients: fry 100 g bacon in cubes in a little oil – 2 onions in strips – 2 cloves of garlic chopped with steam and 10 sage leaves in fine strips Add to the vegetables. Keep warm.

Pizokel shapes:

1. Bring the vegetables to the boil. Just let it simmer. Spread the dough out in portions on a wet stick. Use the spatula to push the strips of dough into the gently simmering water. When the pizzas rise, remove them with a slotted spoon, drain and place on the buttered dish with the vegetables.

To serve:

1. In a frying pan, heat the butter and a little oil and fry the garlic until golden brown on the pizzas and vegetables. Grated mountain cheese is served with it.