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🍝 Homemade Noodle and Vegetable Gratin

1025 kcal · 30 min · 4 servings

Ingredients

• 300 g Buckwheat flour
• 100 g Wheat flour (Type 405)
• 1 tsp Salt
• 400 g Savoy cabbage
• 2 large waxy potatoes
• Flour (for working)
• 2 Garlic cloves
• 5 Sage leaves
• 100 g Butter
• Butter (for the dish)
• 150 g Alpine cheese
• 150 g Fontina
• 100 g grated Parmesan
• Pepper (from the mill)

Instructions

1. 1. Mix the two types of flour with the salt in a bowl.
2. 2. Add up to 200 milliliters of water gradually.
3. 3. Knead the mixture into a smooth dough.
4. 4. Shape the dough into a ball.
5. 5. Wrap the dough ball in cling film.
6. 6. Let the dough rest in the refrigerator for about 30 minutes.
7. 7. Remove the hard leaf ribs from the savoy cabbage.
8. 8. Wash the savoy cabbage leaves and pat them dry.
9. 9. Cut the savoy cabbage leaves into thin strips.
10. 10. Peel the potatoes and wash them.
11. 11. Cut the potatoes into cubes of about 1 to 2 centimeters.
12. 12. Place the savoy cabbage and potatoes in a large pot.
13. 13. Cover the vegetables with salted water.
14. 14. Simmer the vegetables covered for about 15 minutes.
15. 15. Preheat the oven to 220 degrees Celsius with top and bottom heat.
16. 16. Divide the dough into three equal portions.
17. 17. Dust the work surface with flour.
18. 18. Roll out each dough portion on a floured surface.
19. 19. Ensure the dough is about 2 millimeters thin.
20. 20. Cut the dough into strips about 2 centimeters wide.
21. 21. Cut the strips into pieces about 6 centimeters long.
22. 22. Bring plenty of salted water to a boil.
23. 23. Cook the noodles al dente (firm to the bite).
24. 24. Peel the garlic.
25. 25. Slice the garlic into thin slices.
26. 26. Wash the sage leaves.
27. 27. Pat the sage leaves dry.
28. 28. Chop the sage leaves finely.
29. 29. Sauté the butter with the garlic and sage until translucent.
30. 30. Cube the two types of cheese.
31. 31. Mix the cubed cheeses with the grated parmesan.
32. 32. Drain the savoy cabbage and potatoes.
33. 33. Drain the noodles.
34. 34. Let the vegetables and noodles drain.
35. 35. Mix the drained vegetables with the noodles.
36. 36. Butter a baking dish.
37. 37. Place about half of the vegetable-noodle mixture into the dish.
38. 38. Spread half of the cheese mixture over it.
39. 39. Add the remaining vegetable-noodle mixture on top.
40. 40. Sprinkle the gratin with the remaining cheese.
41. 41. Pour the sage-garlic butter over it.
42. 42. Grind fresh pepper over it.
43. 43. Bake the gratin in the oven.
44. 44. Wait until the cheese is melted.
45. 45. Remove the gratin when it is lightly browned.

Nutrition per serving

• kcal: 1025
• Protein: 39 g · Fett/Fat: 56 g · Carbs: 91 g