Servings:
6
Prep time:
30
Cooking time:
25
INGREDIENTS
- - 200g buckwheat flour
- - 4 eggs
- - 40 g of Pecorino cheese
- - 2 leeks
- - 200 ml of milk
- - extravirgin olive oil
- - Salt
INSTRUCTIONS
- Mix in a bowl the buckwheat flour with 100 ml of water, 2 tablespoons of olive oil and a pinch of fine salt gettinf a soft but firm dough.
- Cut a disc of baking paper slightly larger than the diameter of a pan 28 cm. Then with the aid of a rolling pin, roll out the dough on the paper disk sprinkling the surface with more flour. Transfer it in the pan leaving an edge of a centimeter abundant
- Beat the eggs with the milk, cheese and the finely sliced leek.
- Spread the eggs on the pasta base and bake in oven at 180 ° C for 25 minutes or until the surface has taken a beautiful golden color
