Maltagliati of the carrier
Mix the buckwheat and the white flour with a little milk first and then with water, so as to achieve a consistent dough.
Roll out the pastry, not too thin, and cut into irregular lozenge. Cook in plenty of water, leaving a little "al dente".
Stir-fry the canned peas with the diced bacon and shelled corn.
Drain the pasta and season with the sauce, add some boiled cabbage, diced ham, black olives and a shot glass of Grappa.
Season well with a couple of raw egg yolks, butter and abundant Parmesan cheese.
Recommended Grappa:
Poli Bassano 24 Carati
- Ingredients:
200 g buckwheat flour
300 g white flour
Milk q.s.
Water q.s.
Canned peas
Shelled corn
Smoked streaky bacon
A few leaves of cabbage
Baked ham
Some black toggle
1 shot glass of aged Grappa
2 eggs yolk
Butter
Grated Parmesan cheese
Salt q.s. - Author:
- Beppe Gavotti
- Typology:
- First Courses
- Preparation time:
- About 80 minutes
- Notes:
