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Ingredients
Noodle and Vegetable Gratin
- Ingredients
- 300 grams Buckwheat flour
- 100 grams Pastry flour
- 1 tsp salt
- 400 grams Savoy cabbage
- 2 large, waxy potatoes
- Pastry flour (for work surface)
- 2 garlic cloves
- 5 Sage
- 100 grams butter
- butter (for the pan)
- 150 grams Mountain cheese (such as Gruyere)
- 150 grams Fontina cheese
- 100 grams grated Parmesan
- freshly ground peppers
Mix two flours with salt. Add 200 ml (approximately 3/4 cup) of water gradually and knead to a smooth dough. Shape into a ball and wrap in plastic wrap. Refrigerate for 30 minutes.
Remove outer cabbage leaves, rinse and pat dry, remove hard veins and cut into strips. Peel and rinse potatoes, cut into 1-2 cm cubes (approximately 1/2-1 inch). Cook cabbage and potaotes in salted water, covered, for about 15 minutes.
Preheat the oven to about 220 ° C top and bottom heat Preheat.
Divide dough into 3 portions and roll out on a floured surface to about 2 mm thin sheets (approximatley 1/8 inch). Cut into about 2 x 8 cm long noodles (approximatley 3/4 x 3 inch). Cook pasta in plenty of boiling salted water until al dente.
Peel and thinly slice garlic. Rinse and shake dry sage, chop. Heat butter in a pan and saute garlic and sage until translucent. Cut two cheeses into cubes and mix with grated Parmesan.
Drain cabbage, potatoes and noodles. Combine and spread about half of mixture in a buttered baking dish. Spread half of cheese over and spread remaining vegetable and noodle mixture on top. Spread with the rest ofcheese and sage and garlic butter. Season with pepper and bake in preheated oven at 220°C (approximately 425°F) until cheese is melted and gratin is light brown. Remove from the oven and serve.
(Percentage of daily recommendation)
| Calorie | 984 cal. | (47 %) | ||
| Protein | 46.28 g | (47 %) | ||
| Fat | 50.3 g | (43 %) | ||
| Carbohydrates | 91.07 g | (61 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.63 g | (65 %) |