Rags of buckwheat, cabbage and baldini
Instructions
03454 RAGS of buckwheat, CABBAGE and BALDINI 4 PERSONS INGREDIENTS 100 g buckwheat flour, 60 g of white flour, 1 egg, 1 egg yolk, 1 tablespoon olive oil, milk, salt, 1; for the sauce: 125 g of Baldini, 80 g of leaves of cabbage, 30 g butter, 5 tablespoons milk, 1 egg yolk, 2 Sage leaves.
United PROCEEDINGS the two flours, and when done, place them in fontana on a work surface.
Fill the Center with all the ingredients and mix them until you have a smooth dough.
Let it sit for two hours.
Roll out the dough very thin and cut into large squares.
Cut the cheese into strips, cover with milk and let it marinate for a few hours.
Cook in a Bain-Marie the cheese and milk, stirring constantly with whisk until the mixture is well blended.
Stir the egg yolk and continue to cook until it reaches densities.
In a pan melt the butter, add the Sage and seasoning.
Filtered.
You blast in butter leaves of cabbage previously blanched and drained.
Cook the pasta in salted water, drain and arrange on plates.
Scattered over the leaves of cabbage and sprinkle with cheese.
