Buckwheat Flour Millefeuille

The recipe:

Buckwheat Flour Millefeuille

Didactic Restaurant Osteria Caurga at the Professional Institute "Crotto Caurga"

The flour, offered by the Pastificio di Chiavenna, can be used for homemade preparation of Pizzoccheri and desserts made from buckwheat.


Preparation time:

15 minutes

Cooking time:

15 minutes

Buckwheat Flour

Cook it with...

Buckwheat Flour

The flour, offered by Chiavenna Pasta Factory, can be used for homemade preparation of Pizzoccheri and desserts made with buckwheat.

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Ingredients for 10 people:

  • 1.5 liters milk
  • 2500 grams buckwheat flour
  • 3250 grams all-purpose flour
  • 12 eggs salt pepper

For the filling:

  • 2 kg potatoes
  • 2 kg Savoy cabbage
  • 1 clove garlic
  • 250 ml extra virgin olive
  • oil salt pepper

For the Casera cheese cream:

  • 1 liter milk
  • 50 grams butter
  • 50 grams flour
  • 500 grams Casera cheese PDO.


For the crepes:

Mix the eggs with the flour and salt, gradually add the milk, mix until smooth, homogeneous, and without lumps. Lightly grease a non-stick pan, and when it is hot, pour the batter and cook evenly.

For the filling:

Peel, wash, and cut the potatoes and cabbage, and cook in plenty of salted water. The potatoes should remain al dente.

For the potato rosti:

Peel and grate the potatoes, season with salt, pepper, nutmeg, Parmesan, and grated Casera cheese. Sauté the cabbage in a little oil, butter, and garlic, adjust salt and pepper. Melt butter in a non-stick pan, add the potatoes and sauté until golden brown on both sides. Sauté the previously steamed cabbage in a little butter and garlic, adjust salt and pepper. Compose the millefeuille alternating layers of crepes, potato rosti, cabbage, and Casera cheese sliced into discs, bake in the oven for 10 minutes at 180°C. Prepare the Casera cheese fondue.

Moro Pasta

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