Ingredients:
for the pasta:
250 gr ( 8 Oz)
buck wheat flour
250 gr ( 8 Oz)
00 white flour
3 eggs
salt to season
about 100 ml (
½ cup) water
for the
dressing:
750 gr ( 25
Oz) potatoes
750 gr ( 25
Oz) white cabbage
150 gr ( 5 Oz)
butter
2-3 garlic
cloves
2-3 sage
leaves
100
gr ( 3 Oz) Parmigiano Reggiano
100
gr ( 3 Oz) Bitto (cheese from Valtellina)
Mix the
flours, make a well, break the eggs in the middle, sprinkle a pinch of salt; knead
adding water until the dough is smooth and elastic. Wrap it in a plastic film
and let it rest for one hour before layering it and cutting in short noodles, 1
cm wide, 5-6 cm long.
Peel the
potatoes and cut them in small cubes. Keep them in cold water until use.
Rinse and
julienne the cabbage.
Bring to boil
a pot of water; salt it. Put in the cubes of potatoes; after ten minutes add
the cabbage.
As the
vegetable are almost cooked, add the pizzocheri in the same pot and cook them
“al dente”.
“Rosolare” the
butter with sage and garlic, previously thinly minced.
Drain pasta
and vegetables and toss into the sauce.
Layer the
pasta in a baking dish, alternating with the two grated cheeses.
Bake at 200° c
– 400 F – for 7-8 minutes before serving.
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