Pizzoccheri with squash

Pizzoccheri with squash

Total: 1 hr 15 min. | Active: 45 min.
vegetarian
Nutritional value / person: 661 kcal
, Fat: 19 g
, Carbohydrate: 93 g
, Protein: 26 g

Ingredients

4 people

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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
kochen@bettybossi.ch

Dough

300 g buckwheat flour
200 g white flour
½ tsp salt
3 dl water

Pizzoccheri

salted water

Vegetables

2 tbsp butter
300 g squash, cut into cubes
200 g savoy cabbage, cut into thin slices
3 sprig sage, finely chopped
½ tsp salt
1 dl milk
40 g grated Parmesan
80 g Graubünden mountain cheese, coarsely grated
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How it's done

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Dough

Mix the flour and salt in a bowl. Add the water, mix with a wooden spoon until the dough holds together. On a lightly floured surface, knead 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.

Pizzoccheri

Cook the pizzoccheri in simmering salted water for approx. 3 mins., drain, set aside approx. 100 ml of the cooking water.

Vegetables

Heat the butter in a non-stick frying pan, add the squash, sauté for approx. 5 mins. Add the cabbage and sage, season with salt, cover and cook for approx. 10 mins. Combine the milk, parmesan and reserved cooking water, add to the vegetables along with the pizzoccheri, mix. Sprinkle with cheese.

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