Pizokel With Chard and Bacon

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour into a bowl, and mix well with the milk-water and the eggs. Stir in the mint, add salt to taste and allow to stand for about thirty minutes. Cut the raw meat into thin strips and add to the dough. Rinse a wooden cutting board with cold water, and spread the dough out around 1/2" thick. Cut into thin strips with a sharp knife, and drop the strips into a pot full of boiling water (about three cups of water, or just enough to cover the dough). Add the Swiss chard, celery and carrots into the water as well. As soon as the strips of "pizokel" rise to the surface in the water, take them out with a slotted spoon and allow them to drain, but keep warm until all the Pizokels are cooked. Before serving, add bacon, herbs, onions, grated cheese or butter over the top of the Pizokels.
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