Pizokel with cabbagevvvvv
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Catégorie: Hors d`oeuvre Recette typique de: Suisse Préparer en: 20 minutes Portions: 4 personnes |  |
| Ingrédients: 7 oz buckwheat flour ¼ cup milk 2 beaten eggs ½ oz finely chopped Bündnerfleisch (air-dried beef) ½ oz finely chopped Salsiz (spicy salami-type sausage) ¾ oz finely chopped leek 1 tsp butter salt nutmeg Ingredients for vegetable and bacon accompaniment: 2 oz bacon strips 1 pinch garlic ½ oz finely chopped onion 1 tsp butter 4 oz Savoy cabbage 4 oz spinach salt pepper nutmeg ¼ cup whipping cream |
Methode: For the pizokel: Put the flour, milk and eggs into a bowl and stir to obtain a smooth dough Braise Bündnerfleisch, Salsiz and leek in the butter, then mix into the dough. Spread the soft dough thinly over a clean surface, using your hands. (It will be too soft use a rolling pin.) Cut into strips about 2 inches long, and drop into boiling water. When they rise to the surface, fish them out with a slotted spoon. For the accompaniment: Cut cabbage and large spinach leaves into large pieces, but leaving no leaves whole, and cook briefly in salted water. Drain well. Braise bacon strips, garlic and onion in the butter, add vegetable mixture. Add drained pizokel. Season to taste with salt, pepper and nutmeg. Stir in cream and serve immdiately |