Entree: Switzerland – Alpine Switzerland – Pizokel (Alpine egg dumplings similar to spätzle, typically finished with browned butter, sautéed greens, and mountain cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 25 min

Total 50 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 3 large eggs, approx. 1.8 oz (50 g) each
- 1/2 cup (120 ml) milk
- 1/2 cup (120 ml) water
- 1 tsp (6 g) fine sea salt, plus more for boiling water
- 1/4 tsp (0.5 g) freshly grated nutmeg
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter
- 8 oz (225 g) Swiss chard, stems removed and leaves roughly chopped
- 1 cup (100 g) grated Gruyère or other Alpine mountain cheese
- Freshly ground black pepper to taste

Instructions

1. In a large bowl whisk together the flour, salt, and nutmeg. In a separate bowl beat the eggs, then whisk in the milk and water. Gradually add the wet mixture to the flour, stirring until a thick, smooth batter forms. Cover and let rest 20–30 minutes.
2. Bring a large pot of salted water to a gentle simmer. Using a spaetzle maker or a large-holed colander/spoon, press or scrape small dumplings of batter into the simmering water. Cook in batches; when the pizokel float to the surface, cook 1–2 minutes longer, then remove with a slotted spoon and drain.
3. While the pizokel cook, heat the olive oil in a large skillet over medium heat. Add the chopped Swiss chard and sauté until wilted and tender, 4–6 minutes. Season with a little salt and pepper.
4. In a separate small pan melt the butter over medium heat and cook until it foams and the milk solids turn golden brown and smell nutty, about 3–4 minutes; remove from heat.
5. Add the drained pizokel to the skillet with the chard, toss gently to combine. Sprinkle the grated Gruyère over the hot pizokel so it melts. Drizzle the browned butter over everything, adjust seasoning with salt and pepper, and serve immediately.