Pizzoccheri

Ingredients

Servings 4

• ¾ lb buckwheat flour, black
• 3 ½ oz all-purpose flour
• 1 lb cabbages
• 1 lb butter
• 1 lb Casera cheese
• 4 cloves of garlic
• 3 ½ oz grated Parmigiano Reggiano cheese
• salt

Preparation

30 minutes preparation + 15 minutes cooking

Mix the two types of flour, the white one and the buckwheat one, and make into a dough adding water.Knead for at least fifteen minutes until velvety. Then roll out the dough into a layer less than 0.2 inches thick and cut it into strips about 2.8 inches long.

Place the strips one on top of the other and cut them crosswise into tagliatelle just over 0.2 inch wide. In a pot bring to the boil plenty of water, then drop in the savoy cabbage leaves torn into chunks with your hands (or the Swiss chard stems cut into pieces about 2 inches long).

After five minutes add some coarse salt to the water and drop in the “pizzoccheri” which must cook in fast-boiling water for 7-10 minutes. Before draining, taste the pizzoccheri to make sure they are tender but not overcooked. Taste also the greens to make sure they have the right texture.

Then, using a slotted spoon, take out of the pot some pizzoccheri and greens, put into an oval serving dish and sprinkle with grated Parmesan cheese and thin slices of caséra cheese. Continue until all the pizzoccheri and greens are drained and dressed.

Finally drizzle over some butter melted with a garlic clove. Serve on hot plates.