Pizzoccheri alla valtellinese

Ingredients

• 400 g buckwheat flour
• 100 g white wheat flour
• Water for the dough
• 200 g butter
• 250 g Valtellina Casera DOP cheese
• 150 g hard grana cheese for grating
• 200 g savoy cabbage
• 250 g potatoes
• 1 garlic clove
• Pepper, salt for the water

Method

1. Mix the two flours, knead with water and work for about 5 minutes.
2. Roll the dough out 2–3 mm thick and cut strips 7–8 cm wide; stack them and cut across into ribbons about 5 mm wide.
3. Cut the cabbage into small pieces and the potatoes into chunks and put them into boiling salted water.
4. After 5 minutes add the pizzoccheri and cook for about 10 minutes.
5. Lift the pizzoccheri and vegetables with a skimmer into a well-heated dish in layers, sprinkling each layer with grated grana and flakes of Casera.
6. Fry the butter with the garlic until well coloured and pour it over the pizzoccheri.
7. Without stirring, serve piping hot with ground pepper.

Tips

• This is the original recipe of the Accademia del Pizzocchero di Teglio.
• Potatoes are always included; depending on the season the cabbage can be replaced with chard or green beans.
• For a gluten-free version use gluten-free flour instead of white flour, or buckwheat only, and knead more vigorously.

Related topics

🧈 Pizzoccheri alla valtellinese · Pizzoccheri · Pizzoccheri della Valtellina · Buckwheat flour · Wheat flour · 🧈 Butter · 🧀 Parmesan

Sources

• Accademia del Pizzocchero di Teglio — La ricetta originale dei Pizzoccheri

Servings: 4

Themes