Quark pizzoccheri with mushrooms

Total: 1 hr 30 min. | Active: 1 hr
Nutritional value / person: 615 kcal
, Fat: 17 g
, Carbohydrate: 71 g
, Protein: 38 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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300 g buckwheat flour
100 g white flour
½ tsp salt
250 g half-fat quark
1 dl water

Mushrooms & vegetables

1 tbsp oil
1 red onion, thinly sliced
200 g Swiss chard, thinly sliced
350 g chanterelles, halved
½ tsp salt
½ dl dry white vermouth (e.g. Noilly Prat)

To serve

salted water, boiling
100 g Bündnerfleisch (Graubünden air-dried meat) in slices, thinly sliced
2 tbsp sage leaves, finely chopped
100 g mountain cheese, finely grated
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How it's done

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Mix the flour and salt in a bowl. Add the quark and water, mix with a risotto spoon until the dough holds together. On a lightly floured surface, knead for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips (approx. 1 x 6 cm), leave to dry slightly on a lightly floured tea towel or tray.

Mushrooms & vegetables

Heat the oil in a pan. Sauté the onion, add the Swiss chard and mushrooms and continue cooking for approx. 5 mins., season with salt. Pour in the vermouth, reduce completely, set aside.

To serve

Cook the pizzoccheri for approx. 3 mins. in simmering salted water, drain and reserve approx. 100 ml of the cooking water. Add the pizzoccheri, reserved cooking water, meat and sage to the mushrooms and vegetables, mix. Serve with the cheese.

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