0 (0)

Mains, Sides, Vegetarian


Los Angeles Times

Buckwheat may seem like an old familiar in savory Breton crepes or in earthy, nutty Japanese soba noodles, but it's also a uniquely versatile ingredient that can be baked into biscuits, rolled into Italian pasta and embraced in other ways ... Read more

Total time: 1 hour, plus 1 hour resting time for the dough | Serves 8
  • 2/3 cup buckwheat flour
  • 1 1/2 cups extra-fancy semolina flour
  • 2 eggs
  • 5 teaspoons salt
  • 2 large or three medium boiling potatoes, peeled and sliced 1/8 -inch thick
  • 1/2 large head savoy cabbage, separated and torn into pieces
  • 7 tablespoons butter
  • 8 to 10 sage leaves
  • 1 garlic clove, chopped fine
  • 1 cup grated Fontina valdostana cheese
  • 1 cup grated Parmigiano-Reggiano cheese

Step 1Place the buckwheat flour and semolina in a large bowl and make a well in the center. Add the eggs and one-fourth cup plus 2 tablespoons water. Use a fork to stir the mixture together. When the dough begins to form a shaggy mass, alternately squeeze and press it with the palm of your hand. Press any loose bits of flour into the dough. If it is too dry, add water, 1 tablespoon at a time, until the dough comes together. When the dough feels tacky and the flour is fully incorporated, transfer it to a clean, lightly floured surface and knead for 4 tor 5 minutes, or until it loses its surface moisture, is a uniform color and springs back when pressed. Wrap the dough in plastic and allow it to rest at room temperature for at least 1 hour before rolling.

Step 2Roll out the dough on a lightly floured surface until it is a rectangle no more than one-eighth-inch thick, then use a fluted pastry wheel to cut it into strips three-fourths-inch wide and 6 inches long.

Step 3Heat the broiler.

Step 4Bring 1 gallon of water to a boil and add the salt. Add the potatoes to the boiling water, then after 2 minutes, add the cabbage. Boil the vegetables for about 5 minutes, or until the cabbage is tender but not soft. Remove to a plate with a slotted spoon and keep the water boiling.

Step 5Meanwhile, place a wide saute pan over medium heat; add the butter, sage leaves and garlic. Lower the heat so the garlic does not brown, and swirl the pan a couple of times so the butter melts and the flavors merge. Remove from the heat and keep warm.

Step 6Cook the pasta in the same water as the vegetables to al dente, about 4 minutes; drain well and add to the saute pan. Over low heat, stir to coat with the butter mixture. Remove from the heat.

Step 7Butter a 10-inch gratin or baking dish and assemble by layering one-third of the pasta, vegetables and cheeses. Repeat, until all the pasta, vegetables and cheeses are used. Place the gratin under the broiler for 2 to 4 minutes until the cheese is melted and slightly browned. Serve at once.

Note: Adapted from "Cooking by Hand" by Paul Bertolli. Buckwheat and extra-fancy semolina flours are available at well-stocked supermarkets, and cooking and baking supply stores. Fontina valdostana can be found in well-stocked cheese sections of major markets as well as at specialty cheese stores.


Vegetables a la grecque with sauteed shrimp
Vegetables a la grecque with sauteed shrimp

Bordelaise sauce
Bordelaise sauce

Wild rice 'stuffing' with butternut squash, toasted hazelnuts and pomegranate seeds
Wild rice 'stuffing' with butternut squash, toasted ...

Turkey or chicken potpie
Turkey or chicken potpie

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Mains

Gondi kashi, rice with turkey, beets, fava beans and herbs
Quark tart with asparagus
Sausage-stuffed squid braised with tomatoes and potatoes
Turkey in a bag with Molly's Passover vegetable stuffing