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
Vegetables
Pizzoccheri
How it's done
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Dough
Mix the flour and salt in a bowl. Pour in the water, stir 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.
To shape
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). Allow the strips of dough to dry slightly on a lightly floured tea towel or tray.
Vegetables
Heat the butter in a wide pan. Add the leek, apple and garlic, sauté for approx. 8 mins. Pour in the cream, cover and simmer for approx. 2 mins. Add the honey and thyme, mix, season.
Pizzoccheri
Cook the pizzoccheri in boiling salted water for approx. 3 mins. until al dente. Drain the pizzoccheri, retaining approx. 100 ml of the cooking water. Add the pizzoccheri, reserved cooking water and cheese to the leek, mix, heat through, plate up.
| Tip: | Use ready-made pizzoccheri – available at larger Coop stores or at www.coop.ch. |
|---|
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