Krautpizokel – Bizoccals Cun Ravitscha, Grisons

For the pizokel mixture, put the flour together with the milk and eggs in a suitable bowl and mix until smooth. Sauté Bündnerfleisch, Salsiz and leek – all cut into small pieces – in butter until soft and mix into the dough.

For the vegetable mixture, cut cabbage and large spinach leaves (small leaves whole) into rough squares and douse in salted water. Drain well. Saute lean bacon strips, garlic and shallots in butter until soft, add vegetables.

For the pizokels, spread dough in batches on a board and scrape with a spatula into the simmering salted water. As soon as the pizokels rise to the surface, fish them out with a skimmer and add them to the cabbage pan. Season to taste with salt, pepper and nutmeg. Fold in the whipped cream and bring to the table on the spot.

About the history: already in 1799 the “Perzockeln” are described as the favorite dish of the Grisons farmers on feast days. The Romansh-Italian expression is also widespread throughout the German-speaking Grisons and has even lent its name to Chur’s local mountain. The Pizokel are eaten in the most different variations. Without a side dish, they are called “bizochels bluts” in the Vorderrheintal. In the Engadine, if someone leaves a remnant of decency, it is called “far sco quel dal bizoccal”, like the one who left a single pizokel in the baking dish.

Our tip: Use bacon with a fine, smoky touch!

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