The pizzoccheri with leeks and ricotta is an extremely easy, hearty yet light dish, a complete and light meal for the winter season. An unusual combination for a more modern cuisine.
Here is the classic recipe and the procedure to make fresh pizzoccheri at home.
SEASON #leeks – from September to May, some varieties are also found in summer.
RECIPES with leeks
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Autumn, Winter, and Spring
Pizzoccheri with leeks and ricotta
- 2 l water
- 1 tablespoon coarse salt
- 320 g pizzoccheri (gluten-free dry)
- 2 leeks
- 1 tablespoon extra virgin olive oil (plentiful)
- 100 g ricotta (for vegetarians without animal rennet)
Tools
- 1 Pasta Pot
Pizzoccheri with leeks and ricotta
First, place plenty of water in the pasta pot and bring it to a boil, meanwhile wash and slice the leeks into strips.
Once the water reaches a boil, salt it and add the leeks, and after a few minutes, add the pizzoccheri (keep in mind that sliced leeks cook in about 15 minutes, while dry pizzoccheri in 12 minutes and fresh ones in 5 minutes).
Drain the pasta with the leeks together and pour everything into a large bowl, then dress with good extra virgin olive oil and ricotta. Mix and serve the pizzoccheri with leeks immediately.
Alternatively, place the cooked pizzoccheri in individual baking dishes and place regular pieces of semi-hard or melting cheese on top (I use chili raclette). Then put it in the traditional oven or microwave for a few minutes to melt the cheese.
Alternative Pizzoccheri
How to dress pizzoccheri in an original way in different seasons?
In all seasons:
– diced mixed seasonal vegetables with Parmesan, pecorino, or smoked ricotta
– carrots and/or potatoes and sausage (sautéed separately)
From spring to autumn:
– zucchini and speck
– green beans and robiola
In summer and autumn:
– raw pears and gorgonzola (or taleggio)
– cherry tomatoes sautéed in a pan and diced mozzarella (plus toasted pine nuts)
STORAGE of pizzoccheri with leeks
Once cooked, they can be eaten hot right away or stored for a few days in the refrigerator and gently reheated (in an electric oven or microwave) before serving.
