Veltliner Pizzoccheri

Ingredients for 4 servings:

• 400 g flour (buckwheat flour) fine
• 150 g flour (wheat)
• 400 ml water, lukewarm
• ¼ savoy cabbage
• 4 potatoes, waxy
• 150 g butter
• 2 garlic cloves
• ½ onion(s)
• 150 g Parmesan, grated
• 150 g cheese (Fontina)
• 150 g cheese (Formagella)
• 3 sage leaves
• Salt and pepper, black

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the buckwheat flour with the white flour and sift into a bowl. Add lukewarm water and knead the dough until it no longer sticks to your fingers. The dough should be relatively dry, but not crumbly. Let the dough rest for 15 minutes. Then, in several batches, roll out the dough on a generous amount of buckwheat flour to a thickness of 3-5 mm. Cut into approximately 8 cm wide strips. Stack the strips on top of each other and cut 8-10 mm wide pasta. Place the finished pasta on a dry kitchen towel. Cut the savoy cabbage into 1.5 cm wide strips and cut the potatoes into 6-8 pieces each. Cook the vegetables in plenty (!) of well-salted water. After 10 minutes, add the pizzoccheri. Let the mixture simmer gently for 12-15 minutes, skimming off any foam that forms from time to time. Cut the Formagella and Fontina into small pieces and mix them in a bowl with the grated Parmesan. Heat the butter in a small pan until very hot. Thinly slice the garlic and onions. Add them to the hot butter along with the sage and fry until the onions are nicely browned. Remove a quarter of the pizzoccheri and vegetables from the water with a slotted spoon, drain well, and place in a preheated porcelain bowl or gratin dish. Spread a quarter of the cheese on top. Repeat this process three times. Finally, pour the hot butter over the fried onions, garlic, and sage. Serve the dish directly from the bowl. Use preheated plates and season with freshly ground black pepper. Instead of savoy cabbage, you can also use some chard or leaf spinach. Cheese alternatives are also available. Simply use a more mature hard cheese and a milder mountain cheese.