Oven-baked pizzas

Ingredients for 4 servings:

• 320 g flour (buckwheat flour)
• 2 eggs
• 2 egg yolks
• 150 g Parmesan or Grana, grated
• 150 g mountain cheese (e.g. Bitto or Casera from Valtellina)
• 200 g white cabbage
• 200 g potatoes
• 3 garlic cloves
• 1 leaf of sage
• 100 g butter, cut into flakes
• e.g. olive oil
• Salt

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Baked buckwheat pasta with cabbage and potatoes from Valtellina

Mix buckwheat flour, eggs, and egg yolks into pasta dough. Let the pasta dough rest in the refrigerator for about 30 minutes. Then roll out the dough thinly and cut into approximately 10 cm long strips, or run the dough through a pasta machine (the pasta doesn’t need to be regular if you don’t have a pasta machine). Peel the potatoes and wash the white cabbage. Cut both into pieces and cook together in plenty of salted water. After about 10 minutes, add the pasta (pizzoccheri) to the same cooking water and cook with the potatoes and cabbage for about 7-10 minutes (paying attention to the remaining cooking time to ensure the ingredients are cooked “al dente” – firm to the bite and not too soft). Meanwhile, cut the mountain cheese into small cubes. Melt the butter in a saucepan with a few tablespoons of olive oil, the sage, and the peeled garlic cloves. Remove the garlic as soon as it starts to brown slightly. Place the cooked buckwheat noodles, potatoes, and cabbage mixture into an ovenproof dish and sprinkle with the mountain cheese pieces. Then pour the melted sage and garlic butter over the mixture. Finally, sprinkle with Parmesan cheese and top with butter flakes. Bake in a preheated oven at 180°C – 200°C for about 10 minutes. If the pizzoccheri are prepared in advance and cooled before being placed in the oven, bake for about 30 minutes. Tip: Swiss chard can also be used instead of white cabbage.