Total: 1 hr 20 Min. | Active: 45 Min.
Nutritional value / people: 842 kcal
, Fat: 37 g
, Carbohydrate: 80 g
, Protein: 43 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g buckwheat flour
100 g white flour
½ tsp salt
2 dl water


250 g potatoes, diced
salted water
500 g savoy cabbage, sliced
300 g Graubünden mountain cheese, grated


1 tbsp butter
1 Salsiz sausage (approx. 100 g), diced
1 onion, thinly sliced
1 garlic clove, finely chopped
6 sage leaves, thinly sliced
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One ovenproof dish (approx. 2 l), greased

How it's done


Mix the flour and salt in a bowl. Pour in the water, mix with a risotto spoon until the dough holds together. On a lightly floured surface, knead the dough for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips (approx. 1 x 6 cm), leave to dry slightly.


Cook the potatoes in salted water for approx. 5 mins. Add the pizzoccheri, simmer for approx. 2 mins., add the vegetables, simmer for a further 2 mins. Drain the potato and pizzoccheri mixture, layer it in the prepared dish along with the cheese.


Heat the butter in a frying pan. Fry the sausage, onion, garlic and sage for approx. 10 mins. until light brown, spread on top of the pizzoccheri.

To gratinate

Cook for approx. 5 mins. in the upper half of an oven preheated to 240°C.

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