A strange light filtering through the blinds of an awakening ... quiet ... this morning the snow had covered the roofs, roads, trees .. the path that leads home.
Feel like home ... ... typical winter dish of a warm and full of flavor.
A Cabbage ... not too big
herbs or fresh spinach
3 potatoes (medium)
cheese local specialties (Casera / Bitto)
grated Parmesan
buckwheat
Farina OO
Butter
Salt big
Prepare the dough mixing 350 grams of buckwheat flour and 100 grams of flour OO with a little water to obtain a smooth and homogeneous mixture. Let the dough rest. Boil water in a large pot and add salt. In the meantime, clean the cabbage, choose leaves most 'beautiful, about 400 grams and after having washed and cut into slices put them into the pot. United 3 diced potatoes and herbs. Take the dough and pass it into the machine to roll out the dough (about 3 mm thick). Adjust with a knife edges of the pastry so as to obtain a strip from the edges smooth. Cut into strips about 1 cm wide in order to obtain the pizzoccheri.
United pizzoccheri vegetables, which now will be almost cooked the pasta and cook for about 10 minutes. Place about 100 grams of butter in a large non-stick pan and melt. United 1 tablespoon extra virgin olive oil. A pinch of salt. Cut the cheese into small cubes 400 gr. about. Drain when cooked and pizzoccheri ponetene a first layer in the pan where you melted the butter, add a generous amount of cheese and Parmesan and continue that way until the ingredients are not finished. Put everything in a platter and brought to the table still steaming ...
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