Pizzoccheri de Valtellina

Ingredientes

• 1 1⁄4 cups (150 g) buckwheat flour
• 3 ⁄4 cup (80 g) all­-purpose (plain) flour, preferably Italian type 00, plus extra for dusting
• 1 egg, lightly beaten
• 2 tablespoons milk
• salt
• 4 1/3 cups (400 g) shredded savoy cabbage
• 1 potato, chopped
• scant 1⁄2 cup (100 g) butter
• 1 onion, thinly sliced
• 1 garlic clove, thinly sliced
• 4 fresh sage leaves, shredded
• 5 ounces (150 g) sliced low­fat cheese
• 1 cup (80 g) grated Parmesan cheese
• salt and pepper

Preparación

1. 1

   Sift together both flours and a pinch of salt into a mound on the counter and make a well in the middle.

2. 2

   Add the egg, 1 tablespoon warm water, and the milk and gradually incor­porate the flour with your fingers, adding more warm water if necessary.

3. 3

   Knead until smooth. Roll in a damp dish towel and let rest for 30 minutes. Meanwhile, put the cabbage and potato into a pan, add water to cover, and season with salt and pepper.

4. 4

   Bring to a boil, then lower the heat, and simmer for 20 minutes until the cabbage is tender and the potato is almost disintegrating.

5. 5

   Divide the butter between three small pans and cook the onion, garlic, and sage in the separate pans until soft and golden brown.

6. 6

   Roll out the pasta dough into a fairly thick sheet on a lightly floured counter and cut into 1⁄2-­inch (1­-cm) wide ribbons about 8 inches (20 cm) long.

7. 7

   Add the pizzoccheri to the pan of vegetables, cook for 5 minutes, then drain, and transfer to a large dish.

8. 8

   Pour the hot butters over the mixture and toss lightly.

9. 9

   Arrange a layer of vegetables and pizzoccheri on the base of a soup tureen, place a layer of cheese slices on top, and sprinkle with the Parmesan.

10. 10

    Continue making alternating layers until all the ingredients are used.

11. 11

    Serve hot.