PIZZOCHERI
400 grams pasta
150 -200 grams greens
150 grams potatoes
150 grams cheese
1)60% flour 40% buckwheat flour - mix with hand
2)make a well or "volcano", add a little water in the well,use hands as a whisk. keep adding water as you go until doughythen break well + mix all together (like bread doughy consistency)
if dough is to dry, wash hands in water to work into dough
3)clean table with scrapper, sprinkle flour + work dough with rolling pin (the buckwheat doesn't stick, and doesn't change texture)
A: press dough with fingers, then roll with pin. add buckwheat as necessary - roll to 1 1/2 mm thick (row dough on pin to spead flour)
B: roll using thumbs + slide pin over table
4)cut into 2 parts - add flour - add on top of one another. cut in strips. use hands as a fork + fluff it up
5)floured tray. put pasta in a nest to store. season with potatoes, green cabbage or spinach instead
6)boil potatoes + cabbage for 5 minuts. add pasta 5 or 6 minuts (spinach put in with pasta)
7)med fat cheese in cubes, melted butter, sage, garlic, parmesan (fresh), pepper
*freeze straight over tray in plastic separated
*or 1 day in fridge
Seasoning
1)cut potatoes in small cubes (raw)
1)cut potatoes in small cubes (raw)
2)cut cazerna cheese (cow cheese, hard mozarella, parmesan) - big hunks - remove rhind -mild -
3)whole garlic cloves, but take out before adding mix + butter + pepper saute with whole meal (noodles + spinach + potatoes)
then add cheese cubes -
it will becom soft + ready to serve
copyright : chef Moreno, Varenna, Italy by Shelly Engels
