Buckwheat unites this dish with Valtellina, where it is a historic cereal, the star of many typical preparations. From the beginning, these noodles were accompanied by a butter, garlic and cheese sauce, to which boiled vegetables were then added.
Ingredients for PIZZOCCHERI
- 400 g of buckwheat flour
- 100 g flour 00
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Ingredients for seasoning
- 250g potatoes
- 200 g cabbage leaves
- 120 g of donkey
- 100 g of homemade cheese
- 100 g of Grana Padano Dop
- 80 g bitto cheese
- 2 cloves of garlic
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Duration: 1h
Level: Half
Dose: 4 people
FOR PIZZOCCHERI
Knead buckwheat flour and 00 flour with about 250 g of water and a pinch of salt to obtain a smooth and homogeneous dough. Let stand covered for 30 minutes.
Implement it then into a 2-3 mm thick sheet and cut the pizzoccheri: strips about 5 mm wide and 7-8 cm long.
FOR THE DRESS
Cut Homemade and thinly sliced bitto, peel the potatoes and cut them into pieces. Clean the cabbage by removing the midrib and cut the leaves into small pieces.
Boiling diced potatoes in a large pot of boiling salted water for about 5 minutes, add the shredded cabbage and pizzoccheri and cook for about ten minutes.
Heating meanwhile, in a small saucepan, spread with the garlic cloves, until it starts to brown.
Drain with a pizzoccheri, a slotted cabbage and potatoes and place a first layer in a baking dish; Sprinkle with sliced cheese and grated Parmesan, then drain more pizzoccheri and proceed in layers until you are done with the ingredients.
castings over the pizzoccheri the browned butter and serve immediately.
The alternativeInstead of homemade and bitto, semi-hard Valtellina cow cheeses, you can also use Asiago or dairy mezzano.
Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Style: Beatrice Prada
