- 200 gm Dutch cream potatoes
- 40 gm butter, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1 leek, white part only, thinly sliced
- 400 gm Brussels sprouts, shaved on a mandolin
- 8 sage leaves, torn
- 100 ml chicken stock
- 100 gm Fontina, coarsely grated
- To serve: finely grated parmesan
- 200 gm buckwheat flour
- 100 gm plain flour, plus extra for dusting
- 3 eggs, lightly beaten
- 1 tbsp olive oil
- 1For buckwheat pasta, process flours and 1 tsp sea salt flakes in a food processor to combine, add eggs and oil and process to combine. Turn onto a work surface, knead until smooth (4-6 minutes), wrap in plastic wrap and set aside to rest (1-2 hours). Divide dough into four, then, working with one piece at a time, feed dough through pasta machine rollers, starting at the widest setting. Lightly flour dough as you fold and feed it through, reducing settings notch by notch, until pasta is 2mm thick. Cut into 15cm x 2cm strips with a pastry wheel, place on oven trays dusted with flour and set aside.
- 2Cook potatoes in a saucepan of boiling salted water until tender (15-25 minutes), drain, coarsely crush and set aside.
- 3Heat butter in a large frying pan over medium heat, add garlic and leek and cook until tender (3-4 minutes). Add potato and stir occasionally until golden (2-3 minutes). Add Brussels sprouts and sage and cook until Brussels sprouts are bright green (2-3 minutes), add stock, season to taste and keep warm.
- 4Cook pasta in a large saucepan of boiling salted water until al dente (1-2 minutes), drain (reserve 50ml pasta water). Add pasta, pasta water and Fontina to potato mixture, season to taste and toss to combine until Fontina melts. Serve hot scattered with parmesan.
This recipe is from the April 2012 issue of .
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