• print this recipe

Pizokel with cabbage, Canton Graubünden (Bizoccals cun ravitscha)

History:

As long ago as 1799 "Perzockeln" were known as the favorite holiday dish of the peasants of Canton Graubünden. The name is Rumantsch, the old language still spoken in parts of Graubünden, but the same word  is used throughout the German-speaking part of the canton as well, in various spellings.

Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves  they are known in Rumantsch as "bizochels bluts", or “bald pizokel”. If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.

Ingredients for the pizokel  for four people:

• 7 oz buckwheat flour
• ¼ cup milk
• 2 beaten eggs
• ½ oz finely chopped Bündnerfleisch (air-dried beef)
• ½ oz finely chopped Salsiz (spicy salami-type sausage)
• ¾ oz finely chopped leek
• 1 tsp butter
• salt
• nutmeg

Ingredients for vegetable and bacon accompaniment:

• 2 oz  bacon strips
• 1 pinch garlic
• ½ oz finely chopped onion
• 1 tsp butter
• 4 oz Savoy cabbage
• 4 oz spinach
• salt
• pepper
• nutmeg
• ¼ cup whipping cream

Method:

For the pizokel:

1. Put the flour, milk and eggs into a bowl and stir to obtain a smooth dough
2. Braise Bündnerfleisch, Salsiz and leek in the butter, then mix into the dough.
3. Spread the soft dough thinly over a clean surface, using your hands. (It will be too soft use a rolling pin.)
4. Cut into strips about 2 inches long, and drop into boiling water.
5. When they rise to the surface, fish them out with a slotted spoon.

For the accompaniment:

1. Cut cabbage and large spinach leaves into large pieces, but leaving no leaves whole, and cook briefly in salted water. 
2. Drain well. Braise bacon strips, garlic and onion in the butter, add vegetable mixture.
3. Add drained pizokel. Season to taste with salt, pepper and nutmeg.
4. Stir in cream and serve immdiately