Pizzoccheri
First courses. The pizzoccheri. Genuine and typical single dish of the Italian Valtellina tradition. Here you will find the original, simple recipe, with very few ingredients and with handmade pasta. Authentic tastes. Get inspired by this recipe and share the final result on social media. I like to call pizzoccheri “Alpine mac and cheese” as it’s from Valtellina in the Lombard Alps and it’s an irresistibly gooey hodgepodge of buckwheat pasta, garlic and sage butter, melted Casera cheese, potatoes, and cabbage. It’s hearty and robust and, while I don’t like to think of food I love as “bad,” the high-protein buckwheat kind of makes me feel less guilty about scarfing down the high-fat content.
Ingredients
For the pizzoccheri
400 g buck wheat flour100 g of flour280 g of water
For the dressing
80 g butter200 g of cheese60 g of Parmesan cheese250 g of yellow potatoes250 g of cabbageParsleyEVO oil, salt, pepper
Procedure
Start by pouring the flours into a bowl, mix them well and add the water at a temperature of 50 °. This will make the buck wheat starches blend more easily. Start working the ingredients by hand in the bowl, transfer everything to a lightly floured pastry board with buckwheat flour and knead the dough vigorously. Form a ball; the consistency should be silky, not too soft. Flatten the ball of dough, sprinkle with a little buckwheat flour and start rolling out the dough with a rolling pin; You will have to obtain a disc about 2-3 mm thick. Lightly sprinkle the surface with more buckwheat flour and cut with a sharp-bladed knife into strips like noodles, about 1 cm wide. Now in the opposite direction cut the tagliatelle at a distance of 5/6 cm. Set aside. Coarsely chop peeled potatoes and cabbage and in a pan stew the vegetables for 10 minutes with 2 ladles of water, the garlic and season with salt. Cook the buck wheat pasta in boiling salted water for 2 minutes. Now add the drained pasta with the vegetables, melted butter and cheese cubes. Pour everything into a baking dish and season further with chopped parsley and Parmesan cheese. In the oven to au gratin for 20 minutes at 200 ° C. Out of the oven, a generous grating of pepper and a drizzle of raw oil.
Now what to drink with it? A Nebbiolo Pietro Nera. Many people are surprised to learn that the Nebbiolo grape, yes the grape of Barolo and Barbaresco fame, thrives in a staggering little nook of Northern Lombardy perched at an altitude of 2500 feet, not far from the Swiss border, where the grape goes by chiavennasca. Harvesting the vines here is a painstaking process, hence the viticulture earning the moniker heroic. With over 70 years of history, the Pietro Nera winery is one of the most important and prestigious wineries in Valtellina. Work in the vineyard is one of the main factors for the creation of great wines and in Valtellina there is so much work, so much so that it can be defined as heroic viticulture. Decades of tradition, combined with rigorous attention in the cellar, lead to an extraordinary result: Pietro Nera's wines.
First courses. The pizzoccheri. Genuine and typical single dish of the Italian Valtellina tradition. Here you will find the original, simple recipe, with very few ingredients and with handmade pasta. Authentic tastes. Get inspired by this recipe and share the final result on social media. I like to call pizzoccheri “Alpine mac and cheese” as it’s from Valtellina in the Lombard Alps and it’s an irresistibly gooey hodgepodge of buckwheat pasta, garlic and sage butter, melted Casera cheese, potatoes, and cabbage. It’s hearty and robust and, while I don’t like to think of food I love as “bad,” the high-protein buckwheat kind of makes me feel less guilty about scarfing down the high-fat content.
Ingredients
For the pizzoccheri
400 g buck wheat flour
100 g of flour
280 g of water
For the dressing
80 g butter
200 g of cheese
60 g of Parmesan cheese
250 g of yellow potatoes
250 g of cabbage
Parsley
EVO oil, salt, pepper
Procedure
Start by pouring the flours into a bowl, mix them well and add the water at a temperature of 50 °. This will make the buck wheat starches blend more easily. Start working the ingredients by hand in the bowl, transfer everything to a lightly floured pastry board with buckwheat flour and knead the dough vigorously. Form a ball; the consistency should be silky, not too soft. Flatten the ball of dough, sprinkle with a little buckwheat flour and start rolling out the dough with a rolling pin; You will have to obtain a disc about 2-3 mm thick. Lightly sprinkle the surface with more buckwheat flour and cut with a sharp-bladed knife into strips like noodles, about 1 cm wide. Now in the opposite direction cut the tagliatelle at a distance of 5/6 cm. Set aside. Coarsely chop peeled potatoes and cabbage and in a pan stew the vegetables for 10 minutes with 2 ladles of water, the garlic and season with salt. Cook the buck wheat pasta in boiling salted water for 2 minutes. Now add the drained pasta with the vegetables, melted butter and cheese cubes. Pour everything into a baking dish and season further with chopped parsley and Parmesan cheese. In the oven to au gratin for 20 minutes at 200 ° C. Out of the oven, a generous grating of pepper and a drizzle of raw oil.
Now what to drink with it? A Nebbiolo Pietro Nera. Many people are surprised to learn that the Nebbiolo grape, yes the grape of Barolo and Barbaresco fame, thrives in a staggering little nook of Northern Lombardy perched at an altitude of 2500 feet, not far from the Swiss border, where the grape goes by chiavennasca. Harvesting the vines here is a painstaking process, hence the viticulture earning the moniker heroic. With over 70 years of history, the Pietro Nera winery is one of the most important and prestigious wineries in Valtellina. Work in the vineyard is one of the main factors for the creation of great wines and in Valtellina there is so much work, so much so that it can be defined as heroic viticulture. Decades of tradition, combined with rigorous attention in the cellar, lead to an extraordinary result: Pietro Nera's wines.
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