PIZZOCHERI

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)

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