Pizzoccheri

Winter comfort food to help you beat the cold weather blues

Ingredients

• 400 g buckwheat flour
• 100 g hard flour (farina 0)
• 150 g butter
• 250 g Casera dop
• 200g Savoy cabbage
• 250 g potatoes
• 2 cloves of garlic
• 300ml water
• some pepper
• 4 to 5 leaves of sage.

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To prepare the pizzoccheri start by pouring the 2 types of flour (0 and buckwheat) together in a bowl, mix them well, and pour gently the water into the mixture, knead the dough for 5 minutes, transfer the dough on a lightly floured wooden board ( or marble worktop) knead the dough till you obtain a consistency that’s smooth and elastic, form a ball cover it with plastic foil and leave it rest for 30 minutes. In the meanwhile clean the cabbage, cut it in half and than into slices ( remove the triangular core ) peel the potatoes and cut them into a cube shape ( try to make the pieces uniform). Cut the casera cheese into little pieces. In a pan melt the butter with the sage leaves and garlic. Now we can start rolling out the dough with a rolling pin ( 2 / 3 mm thick) cut the dough into stripes ( approximately 7 cm long and 2 cm wide ) put them aside -boil the potatoes in a large pan with salty water, after 5 minutes add the cabbage and 2 minutes later you can add the pizzoccheri ( slowly and stir gently prevent them from sticking). They will have to cook 4 to 5 minutes. Now we start the dressing. With the help of a slotted spoon drain the pizzoccheri and vegetables, transfer them in a large bowl or oven dish, create layers first pizzoccheri and vegetables some casera and Parmesan cheese on top sprinkle with some melted butter ( butter with the garlic and sage ) repeat. Finish with cheese, the butter and some black pepper ( grated )
Done ! Buon appetito !