Viande des Grisons, Dried meat, Viande des Grisons finely sliced

Churwalden-style pizokels

This traditional dish from southern Graubünden is very nourishing

Ingredients (for 4 people)

  • 500 g flour
  • 4 dl milk and water (1/2 milk, 1/2 water)
  • 6 eggs 2 teaspoons salt
  • 20 g dried mint
  • or 50 g fresh mint
  • 150 g Bündnerfleisch, air-cured bacon, or raw ham or approx. 150 g of any raw sausage (or Bündnerfleisch Julienne)

Variation: Put finely diced vegetables such as carrots, leek, celery, etc. in the water. Use basil, sage or thyme in place of the mint

Method (Preparation time: 1 hour, recipe takes: 1 hour )

Sieve the flour into a bowl and mix well with the milk-and-water mix and the eggs. Stir in the herbs, add salt to taste and allow to stand for 30 minutes.

Cut the Bündnerfleisch or raw sausage into fine strips and add to the dough. Bring about 3 litres of water to the boil. Rinse a wooden board in cold water and spread the dough about.

As soon as the pizokels rise to the surface, take them out with a skimmer, allow to drain and keep warm until all the dough has been cooked. Before serving, shake or pour one or more of the following ingredients over the pizokels: fried strips of air-cured bacon or ham, stewed herbs, fried onions, roasted bread crumbs, grated cheese and brown butter.

This meal is very substantial and is best served with a green salad