Ingredients (for 4 people)
400 g saraceno flour
100 g white flour
200 g butter
250 g cheese – Valtellina Casera d.o.p. (“di origine protetta”, meaning genuine local product)
150 g grated grana padana cheese
200 g Savoy cabbage (in Italian, “verze”)
250 g potatoes
One clove garlic
Mix together the saraceno and white flour, mix to a smooth paste with water, and knead for about 5 minutes.
With a rolling pin, roll the dough into a thin layer of 2-3 mm; cut into strips 7-8 cm long. Placing several layers on top of each other, cut again into strips of 5 mm. In this way you end up with “pizzocheri”: roughly equal strips of pasta, 7-8 cm x 5 mm.
Cut the cabbage into small pieces and the potatoes into small cubes; cook the vegetables in salted water for 5 minutes, then add the pizzocheri. (The potatoes are always included, while the Savoy cabbage can be substituted by silverbeet or green beans, according to the season).
After 10 minutes, gather the pizzocheri and vegetables with a perforated spoon and spread a portion onto the base of a hot baking dish, sprinkle with grated grana and the shaved Valtellina Casera d.o.p., then continue to alternate layers of pizzocheri and cheese.
Fry the garlic in the butter until the garlic is golden brown, then pour over the pizzocheri. Without mixing,serve the pizzocheri piping hot with a sprinkling of pepper.