Valtellina-style pizzoccheri are something you might have heard of or tasted, if you’ve been to high altitudes sometime. In the Valtellina, this dish is part of the tradition.
Passed down from grandmother to granddaughter for centuries, it is prepared following precise procedures that must be respected to achieve a truly unique result. Yes, it takes a little time to prepare, but I assure you it’s worth it.
I guarantee that even if it’s not cold these days and you try them, you’ll fall in love just like we did when we ate the Valtellina-style pizzoccheri even in the evening because it was colder outside, and we felt like we were in the mountains for a moment.
I would like to share with you one of the reasons we are here, and I would even say the most important one: to help in your kitchens.
On those days when you lack time, the desire to cook, or you’re tired from a busy workday.
Up here, where you find the lens, click on ‘SEARCH’ 🔍, and you can type the ingredient you find when you open the fridge or your pantry. You’ll have access to hundreds of recipes with the ingredient
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Let’s find out right after the photo how to prepare these delicious pizzoccheri as always!
- Difficulty: Medium
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Lombardy
- Seasonality: All seasons
Ingredients for Valtellina-Style Pizzoccheri
- 10.5 oz buckwheat flour
- 3.5 oz all-purpose flour
- 0.85 cup water (warm at 122°F)
- 7 oz Latteria cheese (Casera from Valtellina)
- 5 tbsp butter
- 1 clove garlic
- 1.75 oz Grana Padano DOP
- 9 oz potatoes
- 7 oz savoy cabbage (cabbage)
Tools
- 1 Pasta Machine
How to Prepare Valtellina-Style Pizzoccheri
To prepare Valtellina-style pizzoccheri, first mix the two flours in a bowl, then add the hot water.
Work quickly with your hands and turn the mixture out onto the work surface, continuing to knead for at least 10 minutes.
Knead it carefully but vigorously, adding more buckwheat flour.
Form a ball and flatten it with a rolling pin, sprinkling with more buckwheat flour.
Roll out the dough into a 1/8-inch thick sheet and cut into strips 3 inches long. Then stack 3 or 4 strips and cut the pizzoccheri about 1/2 inch wide or slightly less.
Sprinkle with buckwheat flour and place them on a dry cloth.
In the meantime, put a large pot with at least 7 liters of water on the stove, then peel the potatoes and cut them into cubes slightly less than 3/4 inch.
Clean the savoy cabbage and cut it into thin slices.
Generously salt the water, and as soon as it starts to boil, toss in the potatoes. After 4 minutes, add the savoy cabbage and stir to let it sink to the bottom.
After about 3 minutes, add half of the pizzoccheri and stir gently, then add the remaining pizzoccheri.
Meanwhile, cut the cheese into thin slices.
Melt the butter in a pan with the whole garlic clove until it becomes almost hazel colored and set aside.
Now take a baking dish where you will serve the pizzoccheri and heat it very well over the pot where the pizzoccheri are cooking.
Once the pizzoccheri are cooked, remove them with a slotted spoon without taking the water and create a layer of pizzoccheri, potatoes, and savoy cabbage. Cover with slices of cheese and more pizzoccheri, savoy cabbage, and potatoes until all the ingredients are used up.
Then place the baking dish over the pot with the cooking water and cover with a towel, keeping the heat low so the cheese melts.
Sprinkle with grated cheese, letting it melt on the pot for a few more minutes, then heat the butter again, remove the garlic clove, and pour the butter over the Valtellina-style pizzoccheri.
Only now that everything is ready can you mix the Valtellina-style pizzoccheri and serve them piping hot at the table and..
ENJOY YOUR MEAL
Valtellina-Style Pizzoccheri Storage
Valtellina-style pizzoccheri should be eaten freshly prepared. However, you can prepare the pasta the day before, letting it dry well on a cloth and then storing it in the refrigerator for 1 day before using it.
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