for 4 people

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

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.

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