for 4 person

Pizzoccheri

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 leaf, finely chopped
100 g	mountain cheese, finely grated

How it's done

Pizzoccheri

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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