Bavarian pasta and cabbage with Bavaria Blu
Ingredients (serves 4 people):
For the dough:
| 250g | flour |
| 50g | durum wheat wholemeal flour |
| 2 | eggs |
| 2 | yolks |
| 2 | tablespoons of oil |
| 1/2 | teaspoon of salt |
| 25g | mixed herbs (parsley, chervil, sage and thyme) |
For the creamed vegetables and sauce:
| 150g | Bavaria blu |
| 1 | kohlrabi cabbage |
| 1 | stalk of leek |
| 150g | blanched spinach |
| 1 | onion |
| 100ml | cream |
| 50ml | stock |
| 1 to 2 | tablespoon(s) of butter |
| salt | |
| pepper | |
| nutmeg |
Preparation:
Clean and wash the kohlrabi cabbage and leek, then cut them into large cubes. Peel the onion and dice it finely. Put some butter in a saucepan and brown the onion in it slightly. Add the kohlrabi cabbage and leek, then add the stock. Add the cream and then put the lid on the saucepan and steam everything until soft. Chop the blanched spinach, then add it to the contents, mix in and season well with salt, pepper and nutmeg. Knead all of the ingredients for the pasta dough well. Then roll out the pasta dough to about 1 mm thick and cut it into lozenges about 3 cm long, boil them in lightly salted water until ‘al dente’ (chewy consistency) and rinse briefly with lukewarm water.
Add the Bavarian blu cut into cubes among the creamed vegetables, then mix it with the pasta and cabbage dish. Serve hot.