Ingredients
Hint:
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
Pizzoccheri
Vegetables
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.
How-tos
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