The Valtellinese Style Pizzoccheri belong to the traditional cuisine of the Lombardy region and the Swiss canton of Grisons. Pizzoccheri are a type of pasta made with buckwheat mixed with all-purpose flour, shaped like short tagliatelle measuring about 2-3 inches in length and 1/4 to 1/2 inch wide, and grayish in color.
Other recipes
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 739.51 (Kcal)
- Carbohydrates 66.10 (g) of which sugars 4.42 (g)
- Proteins 31.52 (g)
- Fat 40.98 (g) of which saturated 14.16 (g)of which unsaturated 8.35 (g)
- Fibers 9.05 (g)
- Sodium 4,009.69 (mg)
Indicative values for a portion of 425 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup buckwheat flour
- 3 tbsp all-purpose flour
- 1/4 cup water (warm)
- 3 tbsp butter
- 3.5 oz Latteria cheese (or Casera)
- 1 oz Grana Padano PDO (grated)
- 2 potatoes
- 3.5 oz savoy cabbage
- 1 clove garlic
- 1 tbsp coarse salt
Tools
- Food scale
- Bowl
- Pastry board
- Rolling pin
- Pot
Steps
In a bowl, pour the all-purpose flour and buckwheat flour, mix the two flours well, and add the warm water. Start working the ingredients by hand and then transfer everything onto a lightly floured pastry board and knead the dough energetically until you obtain an elastic consistency. Start rolling out the dough with the rolling pin to achieve a rectangle about 1/8 inch thick. Lightly sprinkle the surface with additional buckwheat flour and cut strips about 3 inches wide with a knife. Stack 3 strips on top of each other, lightly sprinkling with some buckwheat flour; this will make it quicker to cut the pizzoccheri accurately, cutting the stacked strips into ribbons about 1/4 to 1/2 inch thick.
Put a pot with water on the stove. As soon as it starts to boil, add the potatoes cut into pieces to boil alone for about 2 minutes. Wash the savoy cabbage, cut it in half, remove the hard part, reduce it into strips, and add it to the potatoes. It is very important that the vegetables cook in the same water as the pizzoccheri because it’s part of a balance of substances that will end up in the dish, both nutritional and digestive. After about 4 minutes, slowly sprinkle half the pizzoccheri into the pot; with a wooden spoon, stir them gently to avoid sticking, then slowly sprinkle the rest. Stir again for a few moments, then while the pizzoccheri cook (they should cook for about 4-5 minutes). Prepare the cheese (Latteria or Casera) in thin slices.
Prepare a bowl where you will drain and season the pizzoccheri once ready. Warm it up empty by placing it on the pot where the pizzoccheri are cooking; this will allow the Latteria or Casera cheese to melt. Then lower the heat under the pot, use a slotted spoon to drain the pizzoccheri, potatoes, and savoy cabbage very well, and create a first layer at the bottom of the bowl. Without mixing at this stage, distribute a layer of Latteria or Casera cheese, continue with grated Grana, another layer of pizzoccheri; repeat the cheese layer and continue until ending with the last layer of pizzoccheri and cheese. Cover with a lid: this way the heat of the pizzoccheri, savoy cabbage, and potatoes will help the cheese to melt. Prepare the pan in which you melted the butter with garlic until it turned golden brown and pour it hot over the pizzoccheri. Discard the garlic, gently mix, and serve very hot.
