Pizzoccheri of valtellina
Instructions
Mix the two flours, place them in fontana, sgusciatevi to center the egg, add a bit of warm water, two tablespoons of milk, a pinch of salt. Knead quickly. The dough should be very firm and smooth. Wrap it in a towel and let it rest for at least half an hour. Meanwhile, clean and wash the cabbage, cut into strips, then Peel the potato and cut into pieces. Gather it all in a saucepan, cover with water, add salt and pepper and cook for 20 minutes, the cabbage should be thoroughly cooked and the potato almost chrome. In three different Saute pans and browned in butter or onion thinly sliced, garlic and Sage. With the dough you browse not too thin, cut it into one inch wide fettuccine and about an inch long and place them in the Pan where they are boiling vegetables. After 5 minutes turn off, drain all together on a large plate and season with three hot butter. Stir gently. On the bottom of a soup-tureen put some vegetables and pizzoccheri, a layer of above? dairy? into thin slices, sprinkle with grated cheese and keep it up in layers until exhaustion ingredients. Served piping hot. Accompanying wines: Valtellina DOC, Rosso Delle Colline Lucchesi DOC Vesuvio Rosso DOC.
Ingredients and dosing for 6 persons
- 150 g of buckwheat flour
- 75 g of white flour
- 1 egg
- 2 tablespoons of milk
- Salt
- For the sauce:
- 400 g of cabbage
- 1 potato
- 4 leaves sage
- 140 g of type cheese dairy
- 100 g of butter
- 1 onion
- Grated cheese
- Salt
- Pepper