80 g Salsiz or raw ham or Mostbröckli, in fine slices / strips
2 firm red apples
2 dl / 200 ml sugar water
1 piece lemon
Schabziger, coarsely grated, for sprinkling
Peel the potatoes and grate them on the Bircher grater, put them in a sieve, rinse under running water until the water runs clear.
Quarter and core apples with peel, cut fruit quarters into slices, boil with lemon in sugar water until not too soft. Keep warm.
Stir Schabziger, flour, milk and egg to a firm mass, season. Mix in potatoes by hand. Let pizza dough rest at room temperature for 30 minutes.
In a pot, heat plenty of salted water. Place the dough in portions on a wooden board rinsed with cold water, scrape it into the boiling water using the back of a knife. As soon as the pizokels rise to the surface, remove them with a slotted spoon and rinse under cold water.
Heat pizokel in the mixture of cream and Ziger butter, mix in apples and salsiz, arrange in soup plates.