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
Pizokel
Kale
How it's done
Dough
Mix the quark, eggs, salt and pepper in a bowl with a whisk.
Add the flour, mix with a wooden spoon to form a smooth dough and beat until the dough starts to bubble. Transfer the dough to a piping bag with a smooth nozzle (approx. 14 mm in diameter).
Pizokel
Preheat the oven to 60 °C, warm the platter. Place an oven rack on top of the pan. Pipe the dough across the oven grille bars.
Place the dough in the simmering water using a dough scraper. Remove the rack. As soon as the pizokel rise to the surface, remove with a slotted spoon, drain and keep warm.
Kale
Peel and finely chop the shallot. Wash and prepare the kale, cut into pieces. Heat the butter in a pan. Add the shallot, sauté for approx. 2 mins. Add the kale, sultanas and caraway seeds, season. Pour in the water, cover and cook for approx. 8 mins., stirring occasionally.
Pour in the cream, simmer for approx. 2 mins. Add the pizokel, mix gently, plate up.
| Note: | To shape the pizokel in the traditional way: Spread the pizokel 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. |
|---|---|
| Tip: | Instead of kale, use kalettes®. |
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