Pizokel So on Saturday we had my fiancé’s birthday party: it was an absolutely fun and delightful evening. Continue reading

Thanks to the help of my friends I managed not having to run around the whole day… I actually even had time to have a twenty-minute siesta 😉 For the event I knew my fiancé really wanted “pizzocheri” because he loves this dish. This pasta recipe is attributed to the Valtellina in Italy, which is a direct neighbour to the Swiss Canton of Grisons. Grisons also has another recipe which phonetically sounds like the pasta dish and these are the Pizokel, which actually look more like spaetzle that the more usual pasta. For Saturday’s dinner I made a combination and an adaptation of the two. What I really love about this recipe is the combination of the taste between the buckwheat flour of the Pizokel and the cheese…

Recipe adapted from:

stephanedecotterd.com (in French)

accademiadelpizzocchero.it (in Italian)





Recipe for 4

Prep time: 15 min (+ rest time)

Cook time: 25 min



160 g flour

250 g buckwheat flour

2 eggs

1 dl milk

2 tsp. salt


2-2.5 dl water

50 g butter

250 g cheese (a cheese that is fruity and flavourful)

100 g grated Sbrinz or Parmesan

200 g savoy cabbage

230 g potatoes

1 garlic clove

1 tbsp. rapeseed oil



For the Pizokel mix in a bowl the two flours, salt and nutmeg. Make a well in the centre, add the eggs and start working the batter while adding the milk little by little. The batter should be semi-liquid and should be sticky; to do this, add the water until it has reached such a consistence. Let the batter rest for at least an hour in the fridge.

Meanwhile, cut the cheese in small pieces, pass the garlic clove through a garlic crusher (and set them aside). Dice the potatoes and cut the savoy cabbage leaves into pieces. Bring salted water to a boil and add the potatoes, when they are almost cooked add the savoy cabbage for 2-3 minutes, remove from fire and strain. Set aside.

Remove the batter from the fridge. Bring a large pot of salted water to a boil. Take a wooden board and make sure it’s damp with water. Place a portion of the batter on top of it and with the help of a wet spatula (I used a flat bladed knife), scrape small tbsp. portions into the boiling water. Once the pizokel come to the surface they are ready. Remove them with a slotted spoon and set them aside (add a little oil to keep them from sticking together). Repeat with the rest of the batter.

In a pan heat a tbsp. rapeseed oil and add the pizokel to brown, add the butter to improve browning process. Add the garlic, potatoes and savoy cabbage; continue cooking for a couple of minutes.

In a warm serving plate, place 1/3 of the pizokel, on top sprinkle half of each of the two cheeses. Repeat the layers once more and finally top with the remaining pizokel. Serve without waiting.


Cheesy Scrambled Egg and Savoy Cabbage Pasta

Cheesy Scrambled Egg and Savoy Cabbage Pasta 2I only have one memory in my childhood which is related to eating eggs and that’s  how my father used to make it for me when I was a child. Continue reading

Using a raw egg we’d get from our local butcher, he would put in some sugar and whisk it until it got foamy. I’d eat it with a spoon. Today when I think back about those moments I wonder whether we were unaware of the consequences then or whether we have become a society of hypochondriacs. Anyway, I am still here and I am enjoying the potential of eggs in the kitchen more and more. This week I felt like having pasta and I thought eggs would be a good alternative to meat. I thought that scrambled eggs could have been a good idea instead of a more traditional sauce. Oh, and since I learned how to make scrambled egg I love making them. A couple years ago, with my boyfriend we went through a period where we made a lot of brunches. I once went on-line to see how to make them well and found Gordon Ramsay’s video. Since then I often make my eggs this way. For this recipe though, I also added some grated cheese.


Cheesy Scrambled Egg and Savoy Cabbage Pasta 1


Cheesy Scrambled Egg and Savoy Cabbage Pasta


Prep time: 10 min

Cook time: 9 min

Recipe for 2



160 g short pasta (caserecce, penne, farfalle….)

80-100 g Savoy cabbage leaves

2 eggs

2 tbsp butter

40 g grated Sbrinz cheese (alternatively you can use parmesan)

2 tbsp cream

Salt and pepper

1spring onion

Optional: Cayenne pepper



Roughly cut the cabbage leaves into small pieces (about 1 cm long).

Cook pasta in salty water according to package instructions. 2 minutes before it’s ready add the cabbage leaves to the pasta. Remove water, add half of the butter to the warm pasta a leave to melt.

While the pasta is cooking, break the eggs in a pan, add the other tablespoon of butter and the cheese. Place on a medium heat and start stirring without stopping. When the egg starts to cook, remove from fire and continue stirring. Replace on the heat when you see the pan is cooling down. The idea is that while constantly stirring you move the pan on and off the heat. Once the egg is nice and creamy add the cream and stir again. Season with pepper and cayenne pepper.

Slice the spring onion.

Add the eggs to the pasta and cabbage with the spring onion and toss. Serve without waiting.