Name: Càicc (Vecchia Trattoria Ca’ Bianca, Breno (Brescia))
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 handful of buckwheat flour; 2 parsley sprigs; 150 g cooked or cured salami; 100 g mortadella; 2–3 tbsps breadcrumbs; 4 eggs; salt; 150 g lean boiled beef; 450 g plain flour; a few sage leaves; 20 sultanas (optional); 30 g amaretti biscuits; 50 g grated Parmigiano Reggiano cheese; salt and pepper; 150 g roast pork; 300 g chard; 150 g walnuts; 1 garlic clove; 3 eggs; grated nutmeg (optional); butter; 1 tbsp milk

Preparation info

Serves
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the pasta

450 g plain flour
1 handful of buckwheat flour
4

Method

For the pasta, mix together the flours and mound them on a work surface. Make a hollow in the middle and break in 3 eggs. Add a pinch of salt and start to work together, adding as much water as needed to form a smooth dough. Form the dough into a ball and leave to rest while preparing the filling.

If using, soak the sultanas in warm water for 30 minutes then drain and squeeze out.