Side Dishes > Switzerland > Pizokels >
Swiss Chard & Bacon
1-3/4 to 2 C flour
1 C milk & water (half cup of each)
2 tsp. salt
1 tsp. dried mint
3/4 C bacon, ham or sausage
1/4 C Swiss chard, chopped
1/4 C celery, sliced
1/4 C carrots, sliced
Sift the flour into a bowl; mix well with the milk-water and eggs. Stir in the mint; add salt to taste and allow to stand for about thirty minutes. Cut the bacon, ham or sausage into thin strips and add to the dough. Rinse a wooden cutting board with cold water; roll dough to about 1/2" thick. Cut into thin strips with a sharp knife; drop the strips into a pot of boiling water (about three cups of water or just enough to cover the dough). Add Swiss chard, celery and carrots. As soon as the strips of "pizokel" rise to the surface, remove with a slotted spoon and allow to drain.
Suggestions: Before serving, add cooked bacon, onions, grated cheese or butter over the top of Pizokels.
Recipe featured in the Ambrosia Cookbook.
Food Fare Culinary Collection: Swiss Chuchicha
HOME | Recipes | News & Updates | About Food Fare | Contact | Site Map