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Quark pizzoccheri with mushrooms
1 h active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 615
  • Fat about 17g
  • Carbohydrates about 71g
  • Protein about 38g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 300 g buckwheat flour
  • 250 g half-fat quark
  • 100 g white flour
  • 1 dl water
Mushrooms & vegetables
  • 1 tbsp oil
  • 1 red onion, thinly sliced
  • 200 g Swiss chard, thinly sliced
  • 350 g chanterelles, halved
  • 0.5 dl dry white vermouth (e.g. Noilly Prat)
  • 0.5 tsp salt
To serve
  • salted water, boiling
  • 2 tbsp sage leaves, finely chopped
  • 100 g Bündnerfleisch (Graubünden air-dried meat) in slices, thinly sliced
  • 100 g mountain cheese, finely grated
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And that's how it's done
And that's how it's done
Mix the flour and salt in a bowl. Add the quark and water, mix with a risotto spoon until the dough holds together. On a lightly floured surface, knead for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips (approx. 1 x 6 cm), leave to dry slightly on a lightly floured tea towel or tray.
Mushrooms & vegetables
Heat the oil in a pan. Sauté the onion, add the Swiss chard and mushrooms and continue cooking for approx. 5 mins., season with salt. Pour in the vermouth, reduce completely, set aside.
To serve
Cook the pizzoccheri for approx. 3 mins. in simmering salted water, drain and reserve approx. 100 ml of the cooking water. Add the pizzoccheri, reserved cooking water, meat and sage to the mushrooms and vegetables, mix. Serve with the cheese.