Mountain Bowl · Scraped Flour Dumplings
Pizokel
Photo: Andrew Nash / Wikimedia Commons · CC BY-SA 2.0
Pizokel are cousins of pizzoccheri from neighboring Valtellina, just over the Italian border, though the Swiss version is a dumpling rather than a flat buckwheat noodle.
A coarse dough, sometimes cut with buckwheat flour, is scraped into knobs and boiled, then pan-fried with cheese and onion until crisp at the edges. Graubünden mountain-hut stands and market kitchens serve it in a bowl, often with a side of stewed apple.
Why it's made this way: Hardy grains like buckwheat tolerate Graubünden's high valleys, and the scraped-dough technique made a filling meal from little more than flour, eggs and cheese.
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