Bizochels cun cua by Rhaeto-Romans in Switzerland
For 4 persons
500 gr flour farina
3 eggs ovs
some salt sal
some pepper paiver
some paprika paprica
some muscat muscat
ca. 5 dl milk latg
1–2 onion(s) tschagula(s)
30gr butter paintg
a lot grated cheese (mountain cheese, Sbrinz, Gruyère or another, strong cheese) chaschiel grattà
- Put the flour in a bowl. Cave the flour in the middle and add the eggs and spices to the indentation. Stir with a simple wooden trowel and add more milk until the dough dries bubbles and there is a nice firm, gum-like, slightly shiny dough.
- Boil water with salt (as for pasta).
- Meanwhile, cut the onion (s) into rings and sauté in enough butter, set aside until the Bizochels are ready. In addition, prepare a casserole dish.
- Now we’re getting to the hardest part: (The water should always simmer, but beware it overflows very easily.) Place the dough portion by portion on a dulcimer, use a kitchen knife to «cut» small pieces from the dough and drop into the water (the dulcimer should be held directly above the pan with the boiling water, see photo). When the Bizochels are cooked, they float on the surface, then skim off the Bizochels from the pan and place in the casserole dish. When the bottom of the casserole dish is covered, sprinkle the first layer with cheese and continue with the second layer as usual. When all the dough has been processed, sprinkle with cheese, add some butter and the onion rings.
Traditionally, Bizochels are served with applesauce. Smoked sausages are also a good match. As a variant, you can also add raisins, vegetables (such as leeks, spinach, etc.) or bacon to the dough.