Nudel-Gemüsegratin

Ingredients

• 300 g buckwheat flour
• 100 g wheat flour (Type 405)
• 1 tsp salt
• 400 g savoy cabbage
• 2 large fully boiling potatoes
• flour (for working)
• 2 Garlic cloves
• 5 sage leaves
• 100 g butter
• butter (for the pan)
• 150 g mountain cheese
• 150 g Fontina
• 100 g grated Parmesan
• pepper (from the mill)

Instructions

1. 1.

   For the dough, mix the two flours with the salt. Gradually add up to 200 ml water, knead, and work everything into a smooth dough. Form a ball, wrap in cling film, and let rest in the refrigerator for about 30 minutes.

2. 2.

   Clean the savoy cabbage, separate the leaves, wash, pat dry, and remove the tough leaf edges. Then cut into strips. Peel, wash, and dice the potatoes into 1–2 cm cubes. Cook the cabbage and potatoes in a large pot of salted water, covered, for about 15 minutes.

3. 3.

   Preheat the oven to about 220°C (425°F) with upper and lower heat.

4. 4.

   Divide the dough into three portions and roll each out on a floured surface to about 2 mm thickness (or use a pasta machine). Cut into noodles approximately 2 cm wide and 6 cm long. Cook the pasta in plenty of boiling salted water until al dente.

5. 5.

   Peel the garlic and slice thinly. Wash, pat dry, and chop the sage. Sauté the butter with garlic and sage until translucent. Dice both cheeses and mix with grated parmesan.

6. 6.

   Drain and let the cabbage, potatoes, and noodles dry. Combine everything and pour about half into a greased baking dish. Spread half of the cheese over it and add the remaining vegetable‑pasta mixture on top. Finish with the rest of the cheese, sage‑garlic butter, and grind pepper over it. Bake until the cheese is melted and the gratin is lightly browned.