Pizzoccheri

Pizzoccheri

• 300 g buckwheat flour
• 200 g wheat flour
• ½ tsp salt
• Approx. 1-2 cups of water

Further ingredients

• Approx. 3 litres of water
• 1 tsp salt
• 150 g carrots
• 150 g potatoes
• 150 g savoy cabbage
• Optional seasonal vegetables: e.g. chard, peas, beans, spinach
• 250 g alpine cheese (full-fat), grated into shavings
• 150 g Grottino or Parmesan cheese, grated
• 150 g butter
• 1 clove of garlic, sliced
• 3-4 sage leaves
• pepper

• Mix the flour with the salt and knead with the water for approx. 5 minutes to form a smooth dough. Using a rolling pin, roll out the dough to a thickness of approx. 2-3 mm and cut into 7-8 cm wide strips. Dust the strips generously with flour and place one on top of the other. Cut into noodles approx. 5 mm wide.
• Bring the water to the boil in a large pan.
• Prepare the vegetables and cut into even pieces, add to the boiling salted water according to the cooking time. Cooking times: Carrots, savoy cabbage, beans and peas (approx. 20 min); potatoes, chard (approx. 15 min); spinach (approx. 10 min)
• Add the pizzoccheri to the cooking water about 10 minutes before the vegetables are cooked.
• Skim off the pizzoccheri and vegetables with a slotted spoon. Place in layers alternating with the grated cheese in a preheated oven dish.
• Heat the butter, brown the garlic and sage in it and pour over the pizzoccheri. Season with a little pepper and serve hot without mixing.