Pizzoccheri della Valtellina
Ingredients
For the pasta:
400 g of buckwheat flour
100 g of white flour
250 ml of water
Other ingredients:
250 g of Valtellina Casera (or Bitto, or Cheddar)
150 g of grated Parmigiano Reggiano cheese
200 g of Savoy cabbage
250 g potatoes
200 g of butter
1 clove of garlic
sage
black pepper
Preparation
1
For the pasta:
2
mix the two flours with water and knead for about 5 minutes
3
with a rolling pin roll the dough to a thickness of 2-3 mm
4
cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles
5
Cooking:
6
cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
7
add the pizzoccheri and boil for about 10 minutes
8
using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes
9
continue layering pizzoccheri and cheese
10
fry the garlic and sage in the butter and pour it in the baking tin without mixing
.
About
Pizzoccheri is a traditional recipe from Valtellina in the Lombardy region of north Italy.
It is a type of pasta made with buckwheat flour, cooked with Savoy cabbage, potatoes and cheese.
Pizzoccheri pairs well with a full-bodied local red wine: Valtellina Superiore, Valgella or Inferno.
Other Names:
Pizzoccheri della Valtellina, Pizzoccheri
Yield:
4
Added:
Monday, January 9, 2012 - 7:22am
