- a little pepper
- 0.75 tsp. salt
- 2 dl milk
- 150 g white flour
- 50 g butter
- 3 fresh eggs
- 1 onion, cut into strips
- 200 g buckwheat flour
- 200 g leaf spinach
- 200 g Savoy cabbage, cut into strips
- 200 g beans
- 100 g country bacon, cut into strips
- 5 sage leaves, cut into strips
- 2 litre saltwater
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 ladle. 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, uncovered, for approx. 15 mins. until almost soft, drain, 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, keep warm. Wipe out the pan, bring salted water to the boil in the same pan.
Shape: Spread the dough in batches onto a wet chopping board. Dip the spatula in hot water, cut off strips of dough using the spatula and place in the gently boiling 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.
- Pasta Dishes
- 1h 40 Preparation/cooking time: ca. 70m + Allow to swell: ca. 30m
- Servings For 4 people
- Nutrition 603 Kcal