Quark pizzoccheri with mushrooms

Total time: 1hr 30m
Preparation Time: 60m

For 4 people


Katja (FOOBY Team)

Nutritional Information

Contains 615 Kcal, 38g Protein, 71g Carbohydrates, 17g Fat


  • Pizzoccheri
  • 300 g buckwheat flour
  • 100 g white flour
  • 0.5 tsp salt
  • 250 g half-fat quark
  • 1 dl water
  • Mushrooms & vegetables
  • 1 tbsp oil
  • 1 red onions, thinly sliced
  • 200 g Swiss chard, thinly sliced
  • 350 g chanterelles, halved
  • 0.5 tsp salt
  • 0.5 dl dry white vermouth (e.g. Noilly Prat)
  • To serve
  • salted water, boiling
  • 100 g Bündnerfleisch (Graubünden air-dried meat) in slices, thinly sliced
  • 2 tbsp sage leaves, finely chopped
  • 100 g mountain cheese, finely grated

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  • Pizzoccheri

    Mix the flour and salt in a bowl. Add the quark and water, mix with a risotto spoon until the dough holds together. On a lightly floured surface, knead for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips (approx. 1 x 6 cm), leave to dry slightly on a lightly floured tea towel or tray.
  • Mushrooms & vegetables

    Heat the oil in a pan. Sauté the onion, add the Swiss chard and mushrooms and continue cooking for approx. 5 mins., season with salt. Pour in the vermouth, reduce completely, set aside.
  • To serve

    Cook the pizzoccheri for approx. 3 mins. in simmering salted water, drain and reserve approx. 100 ml of the cooking water. Add the pizzoccheri, reserved cooking water, meat and sage to the mushrooms and vegetables, mix. Serve with the cheese.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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