Pizokel with Curd – Swiss Tradition
Pane-Bistecca
Pizokel are similar to Spätzli/Knöpfli, (Pasta dumplings) this specialty comes from the Grison in Switzerland. The dough is often made from flour and eggs, buckwheat is sometimes used or even grated potatoes.
My dough is refined with quark, I adapted it from a recipe by Andreas Caminada and copied his way of scraping, it’s very easy. Here are my pizokel with quark!
My dough is refined with quark, I adapted it from a recipe by Andreas Caminada and copied his way of scraping, it’s very easy. Here are my pizokel with quark!
Ingredients
250 g light Curd/Quark
3 Eggs
Salt and Pepper
250 g Flour
Instructions
1
Step 1
Mix the quark and eggs together, season and then stir in the flour. Pour the mixture into a piping bag.
2
Step 2
Place a grid over the pot simmering with salted water and, as in the video, pour the mixture onto it and scrape off with a spatula, directly into the water. Skim off when the pizokel float to the top.
Notes
Like the spaetzle, the pizokel can be cooked in advance and then fried in butter.
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