Savory Sauerkraut Buckwheat Pasta Bake
Ingredients
Serves: 3-4:
400 g Sauerkraut
150 g Onion
150 g Carrot
50 g Celery
3 g Bay leaf
10 g Caraway
10 g Parsley
1 g Allspice
5 g Black pepper
20 g Dried mushroom
50 g Butter
20 g Breadcrumbs
150 g Buckwheat flour
150 g Plain flour
150 g Whole egg
Salt to taste
Instructions
Method
1. Soak the dried mushrooms in warm water and leave overnight. Strain the mushrooms and chop, reserve the liquid.
2. Chop the onion, celery and carrots. Place them in a pot and sweat with 15g of butter. Add the chopped rehydrated mushroom and cook for a further two minutes.
3. Roughly shred the sauerkraut and add to the pot with the vegetables.
4. Add caraway, allspice, black pepper and bay leaf to the pot.
5. Add the reserved mushroom water and cook over a low heat until the liquid has evaporated.
6. Make the pasta dough; mix the flour with eggs and knead until smooth. Rest for 30 minutes, then roll thinly (approximately 2.5mm) and cut small squares. Blanch in salted boiling water for 1 minute.
7. Preheat the oven to 160ºC
8. Mix the breadcrumbs with 35g of butter and keep aside.
9. Mix the cabbage with the blanched pasta, season lightly with salt. Put in a casserole dish and top with the breadcrumb mix.
10. Bake for 45 minutes in the oven.
11. Serve hot, garnished with parsley.
