Pizzoccheri with garlic mustard pesto. In this season, the paths near home are full of garlic mustard; so, after gathering enough for the day’s consumption, I decided to make a good pesto to season the pizzoccheri. There is no need to gather more than necessary: you only need a little to nourish yourself, and it is pointless to gather abundantly if not used. I have hundreds of recipes to prepare, and I prefer to follow the seasons and the harvests that present themselves every day. This way, I have the opportunity to vary.
I gather many wild herbs, then come the cultivated vegetables; my garden produces almost all year round. With the mild winter, winter vegetables don’t even need a greenhouse, and some are always available. Wild herbs provide a fresh twist that accompanies me to the varied summer salads.
This recipe encapsulates the freshness of spring, with the warm flavors of potatoes and speck that go well with the slightly bitter taste of the buckwheat flour used to make the pizzoccheri.
Following are some tips and other recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
From the field with garlic mustard to fresh pizzoccheri…
- 1 1/4 cups buckwheat flour
- 1/3 cup flour
- 2 potatoes (Small or 1 large)
- 1 bunch Garlic Mustard
- 1 cup walnuts (Shelled)
- 3.5 oz sliced speck
- to taste aged goat cheese
- to taste olive oil
- to taste salt
Tools
Blender for the pesto, knives, peeler, pot, pan, plates…
- Knives
- Wooden Spoons
- Rolling Pins
- Pans
- Pots
- Food Scales
Steps
Prepare everything you need. As the first step, knead the two flours with 5 grams of salt and about 100 ml of water; once you have obtained a nice dough ball, roll it out to a thickness of about 1/16 inches and cut into strips of 1/4 inch x 2 1/2 inches, as you see in the picture; flour them and let them rest until their use. In a pot, put the water for cooking and add the potatoes cut into pieces.
While the potatoes are cooking, prepare the pesto by combining the garlic mustard, walnuts, a small cup of olive oil, and salt in the blender; process until you obtain a creamy mixture.
Cut the speck into strips or, if you prefer, into small cubes and brown it over low heat.
Meanwhile, cook the pizzoccheri along with the potatoes, which should already be almost cooked at the moment you add the pasta.
Drain as soon as ready and combine them with the speck, add the pesto, and mix carefully.
Serve very hot and sprinkle with plenty of aged goat cheese and optionally a grating of black pepper.
Storage and Tips
You can prepare the pizzoccheri in advance: optionally freeze them or let them dry. They keep in the freezer for six months if you prepare a few extra doses; otherwise, flour with rice flour to keep them from sticking and use within 2 days. Or you can buy them ready-made. Garlic mustard pesto keeps for two days in the refrigerator, sealed in a container, or in the freezer. You can use leftovers on bread crostini if needed.
FAQ (Questions and Answers)
Can I substitute the speck?
You can substitute the speck with fresh sausage, or remove it to obtain a vegan version.
Can I freeze the pizzoccheri once ready?
It is possible to freeze them in suitable containers for later consumption.
