for 4 person

Dough

200 g	buckwheat flour
100 g	white flour
¾ tsp	salt
2 dl	milk
2	fresh eggs
220 g	mountain cheese with herbs (e.g. Pro Montagna Gstaad mountain cheese with herbs), roughly grated
50 g	dried tomatoes in oil, drained, finely chopped
¾ tsp	fennel seeds, crushed
1	organic lemon, grated zest and the juice

Fennel

400 g	fennel , cut into approx. 3 mm slices
1 tbsp	olive oil
½ tsp	salt
a little	pepper

Pizokel

salted water, boiling

Sauce

1 tbsp	butter
1	shallot, finely chopped
50 g	dried tomatoes in oil, drained, in fine stripes
1 dl	white wine
1 dl	vegetable bouillon
2 dl	single cream for sauces
1	organic lemon, use grated zest

To serve

3 sprig

basil, leaves torn off

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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