URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX

Pizzocchero Don Carlos 500g 200g 150g 150g 150g 150g 50G 3 2 1 Whipping Cream Buckwheat Flour Parmesan Cheese Potatoes Kale Casera Cheese Flour Eggs Garlic Cloves Sage Posyt Water THE PIZZOCCHERO PASTRY DOUGH Knead the two flours by adding water a little bit at a time until the dough mixture becomes smooth and homogeneous. Let the dough rest in the refrigerator for about an hour and then roll out the pastry dough to about 3 cm thick, 50 cm long and 30 cm wide. Place the dough in boiling water for 1 minute and then cool immediately in ice water. FOR THE PARMESAN STUFFING Blend the whipping cream, eggs and grated Parmesan cheese in an electric blender, place the mixture in individual caramel custard molds and bake in steam oven at 90°C for 25 minutes. To View The Full Recipe Click HERE 90 urbanlifenstyle.com 91

URBAN LIFE 'N STYLE OCTOBER 2016 | OUT THE BOX | Page 90