Ingredients for pizzoccheri dough

  • 300 g buckwheat flour
  • 200 g white flour
  • 2 egg yolks
  • Salt
  • 300 ml water
  • Nutmeg

To prepare the pizzoccheri dough

Mix the flour and salt in a bowl. Add the egg yolk, gradually add water and knead everything to a medium-firm dough. The doughshould be elastic. Cover and leave to rest at room temperature for about 30 minutes. Roll out the dough to a thickness of 2 mm and cutinto strips 5 cm long and 1 cm wide.

Ingredients for garnish

  • 50 g butter
  • 8 spring onions
  • 2 shallots
  • 1 clove garlic, finely chopped,
  • fried
  • 3 large Savoy cabbage leaves
  • 60 g chanterelles, cooked
  • 16 wafer-thin bacon slices
  • 100 g mature hard cheese
  • Crisp fried onions
  • Sage leaves
  • Chervil
  • Salt and pepper

To prepare the garnish

Finely chop the shallots. Gently melt the butter in a pan and add the shallots. Cook until golden. Season with salt and pepper and add the whole spring onions and the cabbage leaves, cut into 2 x 2 cm cubes. Season again well to taste and, with a ladle, add a little of the pasta cooking water, reduce everything and thicken slightly with knobs of butter.

Ingredients for apple purée

  • 4 apples
  • 100 g sugar
  • 500 ml white wine

To prepare the apple purée

Peel and quarter the apples and remove the cores. Caramelise the sugar in a pan and add the apples and wine. Cover the pan and simmer everything gently. When the apples are soft and almost all the liquid has evaporated, remove the pan from the heat. Add the apple pieces to the Thermomix and blend until a fine purée is formed. Pass the purée through a sieve and put in a cool place.

To serve

When the pizzoccheri float to the top, remove with a slotted spoon and add to the pan with the vegetables. Toss everything together well, season again well to taste and add the freshly chopped chervil and the chanterelles. Either leave in the pan or serve on a plate. Fry the wafer-thin bacon slices in the pan until crisp. Shortly afterwards, add the sage leaves and fry until crisp. Arrange them on top of the pizzoccheri. Then grate the cheese over the dish, arrange the onions and garlic on top and serve.

Quick tip

Serve this dish with apple slices instead of the apple purée. Potatoes can also be added to this recipe.