Quark pizokel with kale

Quark pizokel with kale

Total: 50 min. | Active: 50 min.
vegetarian
Nutritional value / person: 574 kcal
, Fat: 21 g
, Carbohydrate: 71 g
, Protein: 23 g

Ingredients

4 people

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

300 g cream quark
3 fresh eggs
¾ tsp salt
a little pepper
300 g white flour

Pizokel

salted water, boiling

Kale

1 shallot
200 g kale
1 tbsp butter
60 g dark sultanas
½ tsp caraway seeds
½ tsp salt
a little pepper
2 dl water
2 ½ dl full cream
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How it's done

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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.

Good to know
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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