Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Fennel
Pizokel
Sauce
To serve
How it's done
Dough
Mix the flour and salt in a bowl, create a well in the middle. Combine the milk and eggs, gradually pour into the hollow while stirring, mix with a risotto spoon to form a smooth dough. Add 150 g cheese along with the tomatoes, fennel seeds, lemon zest and juice, mix. Set aside the remainder of the cheese. Cover the dough and leave to stand at room temperature for approx. 30 mins.
Fennel
Mix the fennel, oil, salt and pepper in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 15 mins. in the upper half of an oven preheated to 220°C. Remove.
Pizokel
Spread out the dough in batches on a wet chopping board. Dip the spatula in hot water, cut off strips of dough using the spatula and place in the gently simmering water. As soon as the pizokel rise to the surface, remove with a slotted spoon, drain and keep warm. Continue until all the dough has been used up.
Sauce
Heat the butter in a pan. Sauté the shallot and tomatoes, pour in the wine, simmer for approx. 5 mins. Pour in the stock and single cream, simmer for approx. 5 mins., add the lemon zest.
To serve
Mix the pizokel and fennel with the lemon sauce, plate up. Top with the reserved cheese and basil.
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