Pizzoccheri

Name: Pizzoccheri
Ingredients: buckwheat flour 3 handfuls per person; all purpose flour 2 handfuls per person; salt; water; 2 potatoes cut into cubes; 1 bunch spinach; 3 cabbage; cheese Casera or Valtellina, may substitute Montasio, Fontina, or Gouda, cut into cubes; butter; sage; onion; garlic; salt; Parmesan cheese grated, optional

14 ingredients

7 steps

Ingredients

buckwheat flour 3 handfuls per person
all purpose flour 2 handfuls per person
salt
water
2 potatoes cut into cubes
1 bunch spinach
3 cabbage
cheese Casera or Valtellina, may substitute Montasio, Fontina, or Gouda, cut into cubes
butter
sage
onion
garlic
salt
Parmesan cheese grated, optional

Directions

1

Knead together the buckwheat flour, the all purpose flour, a pinch of salt, and the water. Let the dough rest covered for a few hours.
2

Divide the dough into two parts and roll out each with a rolling pin, the sheets of dough should be slightly thicker than that for making egg noodles.
3

Place one sheet on top of the other and cut them into strips approximately 5 centimeters wide. Then, place the strips on top of each other and slice them into noodles.
4

Bring a stockpot full of water to a boil and add the potatoes and the cabbage leaves (or spinach or green beans).
5

After a few minutes, add the Pizzoccheri; cook for approximately 15 minutes and drain.
6

Begin layering the Pizzoccheri and vegetables in a baking dish with the cheese.
7

Melt a generous amount of butter with the sage, onion, and garlic over low heat and pour it over the Pizzoccheri in the oven dish. Sprinkle with Parmesan cheese, if you wish, and serve hot.