for 4 people

Dough

350 g	buckwheat flour
150 g	white flour
½ tsp	salt
3 dl	water

Vegetables

1 tbsp	butter
400 g	leek, cut into strips approx. 1 cm wide
1	red-skinned apple, deseeded, thinly sliced
1	garlic clove, finely chopped
1 ¼ dl	full cream
1 tbsp	liquid honey
4 sprig	thyme, leaves torn off
½ tsp	salt
a little	pepper

Pizzoccheri

	salted water, boiling
150 g	mountain cheese, coarsely grated

How it's done

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.

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