Quark pizzoccheri with mushrooms - Recipes | fooby.ch

Ingredients

• 300 g buckwheat flour
• 100 g white flour
• 250 g half-fat quark
• 100 g mountain cheese
• 1 red onions
• 200 g Swiss chard
• 350 g chanterelles
• 2 tbsp sage leaves
• 100 g Bündnerfleisch (Graubünden air-dried meat) in slices
• 1 tbsp oil
• 1 tsp salt
• ½ dl dry white vermouth (e.g. Noilly Prat)