Pizokel (buckwheat spätzli) with vegetables

Pizokel (buckwheat spätzli) with vegetables

Total: 1 hr 35 min. | Active: 50 min.
Nutritional value / person: 685 kcal
, Fat: 32 g
, Carbohydrate: 67 g
, Protein: 26 g


4 person


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

200 g buckwheat flour
150 g white flour
¾ tsp salt
2 dl milk
3 fresh eggs
200 g leaf spinach
200 g savoy cabbage, cut into strips
200 g beans
50 g butter
100 g country bacon, cut into strips
1 onion, cut into strips
5 sage leaves, cut into strips
¾ tsp salt
a little pepper
2 litres salted water
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How it's done

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Mix the buckwheat flour, flour and salt in a bowl and create a hollow in the middle. Combine the milk and eggs and stir well, gradually pour into the hollow, stirring constantly, and mix to a smooth dough with a risotto spoon. Cover and leave to absorb.

Bring the water to the boil in a large pan. Blanche the spinach for approx. 30 seconds, remove, drain, keep warm. Blanche the savoy cabbage for approx. 2 mins., remove, drain, add to the spinach. Cook the beans in salted water for approx. 15 mins. until almost soft, drain and add to the vegetables. Discard the water, wipe out the pan.

Heat the butter in the same pan, sauté the bacon, onion and sage, add to the vegetables, season and keep warm. Wipe out the pan, bring salted water to the boil in the same pan.

To shape, 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 mix with the vegetables. Continue until all the dough has been used up.

Good to know
Tip: Serve with finely grated Graubünden mountain cheese. Sauté 1 garlic clove, pressed, in 50 g of butter until the butter foams and the garlic is golden yellow. Pour over the Pizokel.


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