Valtellina pizzoccheri
Instructions
Mix together the two flours, add salt and knead with warm water until you obtain a smooth dough. Roll out a sheet not too thin and cut of 1.5 cm broad fettuccine and 5 long. Boil salted water with potatoes cut into pieces, then add the cabbage is shredded and pour the dough when the potatoes are cooked. Drain it al dente vegetables together. Place in layers in a baking dish sprinkling each layer of cheese and melted butter with Sage.
Ingredients and dosing for 4 persons
- 8 handfuls of buckwheat flour milled end
- 4 manciatine of white flour
- Salt
- 3 potatoes
- 1/2 cabbage
- Butter
- Sage
- 200 g of fat cheese of valtellina