Graubünden pizokel with vegetables

Method

1. 

   1Batter

   Mix both flours, salt and nutmeg in a bowl. Whisk the milk and egg, pour in and stir with a wooden spoon to a thick batter, then beat until bubbles form.

2. 

   2Pizokel

   Bring plenty of salted water to the boil. Place the batter a portion at a time on a wet chopping board and use a knife to scrape small pieces straight into the simmering water. Poach the pizokel for approx. 3 min, until they rise to the surface. Lift out with a slotted spoon, drain in a sieve and leave to steam dry well.

3. 

   3Potatoes

   Steam the potatoes in a steamer basket over a little simmering water, covered, for approx. 8 min until tender, then set aside.

4. 

   4Vegetables

   Heat the oil in a large frying pan. Gently cook the onion, carrots and cabbage for approx. 5 min. Add the chard and cook for approx. 2 min more, until wilted. Stir in the potatoes, season and remove from the pan.

5. 

   5Frying the pizokel

   Heat the oil in the same pan. Fry the pizokel for approx. 5 min until lightly coloured. Add the butter, sage and garlic, fry for approx. 2 min more and season. Stir in the vegetables and heat through briefly.

6. 

   6To serve

   Divide the pizokel and vegetables between warmed plates, sprinkle with the cheese and serve immediately.

Tip:

Let the pizokel steam dry well after cooking – this way they turn nicely crisp when fried and don't stick.

Variation:

Use spinach instead of chard, adding it right at the end and cooking only briefly.