Buckwheat maltagliati
Instructions
Mix the two flours, arrange them in fontana, incorporate eggs and 40 g of butter, a pinch of salt.
Work the dough until it is smooth and pull a thin pastry; roll it up and cut out portions of the maltagliati.
Boil water, add salt, add a very small amount of butter and the "maltagliati" lessarvi.
Toss with melted butter with poppy seeds and grated cheese.
Ingredients and dosing for 4 persons
- 150 g of soft-wheat flour
- 150 g of buckwheat flour
- 3 eggs
- 120 g of butter
- 40 g of bitto cheese
- 1 pinch of salt
- Poppy seeds