Whats In A Wonderball?

Pizzoccheri

This is a typical dish of the Valtellina kitchen, a calorie bomb!!

Especially suitable for those who, after a day of skiing or climbing at high altitude can enjoy a surplus of calories!

And that, in my opinion, as all the dishes, should be eaten (and prepared) at source:)

I dedicate this recipe to my friends Yocoandra (she knows why:-D) and Brag who says he tried this dish, but that did not not like it! A Desi who cut the cheese into small cubes (and all of the same size and !!!!) Franz who ate three meals! :-D
my friend Marietta promise soon also be posting the recipe on the blog of BravoItalia and Rene say that soon we will repeat the pizzoccheri office (perhaps increasing the dosage )!!!!!

Ingredients for 6:
400 g buckwheat flour
g 100 g 300
coast or curly cabbage (some depending on the season including the use of green beans)

200 g potatoes 200 g low-fat cheese Casera Casera
200 g half-fat cheese (or fat)
200 g grated Parmesan cheese 200 g butter

a clove of garlic pepper

Mix the two flours with the salt until the water * ' dough is smooth and velvety to the touch.

With a rolling pin (which is sometimes used for other purposes: P) pull the dough to a thickness of about 2 - 3 mm and cut into strips (or bands noodles) a width of about 7 - 8 cm (but a matter of taste, I cut short the [about 5 cm and "narrow "]).

Cut the vegetables into pieces and cook in boiling salted water for about ten minutes, then add the pizzoccheri and cook for another 15 minutes.

cooked, collect pizzoccheri and vegetables with a slotted spoon and place in a pan a little at a time (which will go into the oven and also on the table).

So: a layer of vegetables and pizzoccheri, dairy and grain cut into small cubes, then continue alternating pizzoccheri cheese and vegetables.

pizzoccheri Pour on the butter with the garlic to brown after it is done well.

Go in a hot oven for a few minutes so that the cheese to melt completely and serve. There is also a pretty good sprinkle of pepper.

* grandma taught me to use salt water and warm (okay the water in which vegetables are cooked in the meantime), so the dough becomes perfect.