Le Ricette

Pizzoccheri (Buckwheat-flour Pasta)

di Academia Barilla

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Le ricette
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PREPARATION TIME
45 min
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DIFFICULTY
Medium
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TYPE
First course


Ingredients for 4 people


2 cups black buckwheat flour
2/3 cup flour
3/4 cup water
7 tablespoons butter
3/4 pound white Savoy cabbage
1/2 pound fresh Casera cheese
1 cup + 2 tablespoons Parmigiano Reggiano cheese grated
Salt to taste
2 cloves garlic


Ingredients


buckwheat flour
butter

Preparation 30 minutes preparation + 15 minutes cooking

1
Mix flours (white and black buckwheat) on a work surface, add water and knead by hand or with a pasta machine for at least fifteen minutes until smooth. Roll out dough into 1/16-inch thick sheets and cut into 3-inch-long strips.

2
Stack strips and cut crosswise into tagliatelle just over 1/4 inch wide. Thinly slice Casera cheese and refrigerate. In a large pot, bring plenty of water to a boil over high heat. Tear cabbage leaves into big pieces and drop into the boiling water.

3
After five minutes, add some coarse salt and drop in the “pizzoccheri”. Cook in fast-boiling water for 7-10 minutes. Before draining, taste the pizzoccheri to make sure they are tender, but not overcooked.

4
With a slotted spoon, drain part of the pizzoccheri and cabbage and arrange into a baking dish. Sprinkle with grated Parmigiano Reggiano and slices of Casera cheese.

5
Continue layering until all the pizzoccheri and cabbage are drained and arranged in the dish. Heat butter and whole peeled garlic cloves in a saucepan over low heat.

6
Discard garlic when butter has melted, pour over the pizzoccheri. Serve immediately.


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