Gluten free and vegan pizzoccheri
A reworked delicious, homemade traditional pasta from northern Italy
Serves 4 – 6
- 500 g sarrasin flour
- 6 tablespoons jerusalem artichoke powder
- 1 tablespoon miso
- 1 cup water
- 2 potatoes
- 500 grams dandelion greens, raw spinach, Swiss chard, or chopped kale
- Raw cashews, crushed
- 6 cloves of garlic
- ½ cup extra virgin olive oil
- 1 large lemon, juiced
- 2 tablespoons miso
- 1 tablespoon rosemary, finely chopped
- Fresh rosemary
- Italian tomatoes
Combine the sarrasin flour and jerusalem artichoke powder and mix with the miso and water. Knead with clean hands for about 10 minutes until you reach a supple, homogenous paste that can be rolled into little balls (if the mixture is too hard add some water, if too soft add more flour).
Let stand for 30 minutes.
Roll the paste into little balls about the size of chick peas, then flatten a little with your thumb to form little shells.
Bring salted water to a boil in a large casserole dish, add potatoes and cook for about 15 minutes. When they are just about cooked add the pasta and greens and let cook for another 5 minutes until the pasta is al dente.
Drain and add to a large bowl.
Mix the garlic, olive oil, lemon juice, miso and rosemary and pour over the pasta.
Divide the pasta onto the serving plates. Grate cashew nuts over each serving and dress the plate rosemary, thinly sliced tomatoes and lemon.
Buon appetito!Go back to Recipes