A bean recipe for every taste:
Make a thick latex batter with smoked flour, buckwheat flour, eggs, pepper, salt, nutmeg and milk. Rest a little. Spread the dough thinly in portions on a wooden board and cut from the board into boiling salted water, pull until the pizzoccheri float on top.
Make the vegetables and potatoes separately, mix with the spaetzli and arrange in a baking dish. Saute garlic and sage leaves in butter until soft and pour over pizzoccheri form. Sprinkle with cheese cubes and let the cheese melt in the heated stove with strong top heat.
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