Servings:
4
Prep time:
50
Cooking time:
30
INGREDIENTS
- - 250 g of buckwheat flour
- - 30 g of chestnut flour
- - 2 eggs
- - 1 broccoli
- - 250 g celeriac
- - 1.50 apples
- - 2 shallots
- - Rice Flour
- - extravirgin olive oil
- - Salt
INSTRUCTIONS
- Mix the flour in a bowl, together with the buckwheat, the eggs, 3 tablespoons of olive oil and a little salt. You'll have to get a soft but firm dough. Wrap in plastic wrap and keep in the refrigerator for an hour.
- Reduce the broccoli in florets and cut the center into small pieces. Boil the center stem for 5 minutes in salted water, then add the florets and continue until they are tender.
3 Cut the celeriac into cubes, arrange them in a pot of cold water and salt, bring to a boil and boil it for 5 minutes. - Get many long rolls from the dough and then cut them into dumplings. Put each dumpling in the palm of one hand and with the thumb of your other hand flatten so as to give the classic form of orecchietta. In this operation will help to flour slightly the gnochetto with rice flour before crushing. Place them in a lightly floured tray.
- Cut the apples into cubes, without peeling them, and brown them in a pan together with the sliced shallots and 3 tablespoons of oil, add the celery and the broccoli, salt, cover with a lid and cook for a few minutes.
- Boil the pasta in salted water for 5-6 minutes, drain and add to the sauce in the pan.
