pizzoecar ala pusc'ciavina
(1 RATING)
Updated on Jul 26, 2015
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.
No Image
prep time
45 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 100 grams wheat flour (white)
- 400 grams buckwheat flour
- 2 pinches salt
- 1 cup water
- 400 grams potatoes
- 400 grams cabbage (originally savoy cabbage)
- 100 grams butter
- 16 - sage leaves
- 3 cloves garlic
- 50 grams gruyere cheese or similar swiss cheese
- 2 - bay leaves
How To Make pizzoecar ala pusc'ciavina
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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)
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Step 2Peel potatoes, slice thinly. cut cabbage into ca. 3/4 inch pieces.
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Step 3Melt butter in a pot, add roughly chopped sage, set aside.
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Step 4Roll out dough on a floured surface, about 2-3 mm thick, cut into 1/2 inch stripes.
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Step 5Peel and half garlic cloves.
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Step 6In a large pot, bring 2 l salted water to a boil. Add garlic, bay leaves, and potatoes, boil for about 10 minutes.
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Step 7Add noodles and cabbage, boil 10-15 more minutes. Remove laurel.
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Step 8With a slotted spoon, scoop noodles and vegetables onto four plates, sprinkle with sage butter and grated cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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