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Betty Bossi Koch-Center
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.
Cook for approx. 5 mins. in the upper half of an oven preheated to 240°C.
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