Pizzoecar Ala Pusc'ciavina Recipe

No Photo

Have you made this?

 Share your own photo!

Pizzoecar ala pusc'ciavina

Marion Wilting

By
@MiaInGermany

This is a specialty from the Swiss kanton Graubuenden. It's also popular in upper Italy, where it is called "Pizzoccheri". Nowadays, the cheese which is used mostly is parmesan cheese, but if you want to make it authentic, try to get some gruyere-like Swiss cheese.
I listed this as "German" dish because JAP doesn't have Swiss to choose.

Rating:
☆☆☆☆☆ 0 votes
Serves:
4
Prep:
45 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

100 g
wheat flour (white)
400 g
buckwheat flour
2 pinch
salt
1 c
water
400 g
potatoes
400 g
cabbage (originally savoy cabbage)
100 g
butter
16
sage leaves
3 clove
garlic
50 g
gruyere cheese or similar swiss cheese
2
bay leaves

Step-By-Step

1make a dough from the two flours, salt and water, knead into a ball, wrap with foil and let rest in a cool place for 1/2 hour (not in the fridge)
2Peel potatoes, slice thinly. cut cabbage into ca. 3/4 inch pieces.
3Melt butter in a pot, add roughly chopped sage, set aside.
4Roll out dough on a floured surface, about 2-3 mm thick, cut into 1/2 inch stripes.
5Peel and half garlic cloves.
6In a large pot, bring 2 l salted water to a boil. Add garlic, bay leaves, and potatoes, boil for about 10 minutes.
7Add noodles and cabbage, boil 10-15 more minutes. Remove laurel.
8With a slotted spoon, scoop noodles and vegetables onto four plates, sprinkle with sage butter and grated cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: German