Pizzoccheri della Valtellina
By: Paolo Castagna
Published: Monday, January 9, 2012 - 7:22am

Ingredients




For the pasta:
400 g of buckwheat flour
100 g of white flour
250 ml of water
Other ingredients:
250 g of Valtellina Casera (or Bitto, or Cheddar)
150 g of grated Parmigiano Reggiano cheese
200 g of Savoy cabbage
250 g potatoes
200 g of butter
1 clove of garlic
sage
black pepper

Preparation

1 For the pasta: 2 mix the two flours with water and knead for about 5 minutes 3 with a rolling pin roll the dough to a thickness of 2-3 mm 4 cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles 5 Cooking: 6 cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes 7 add the pizzoccheri and boil for about 10 minutes 8 using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes 9 continue layering pizzoccheri and cheese 10 fry the garlic and sage in the butter and pour it in the baking tin without mixing

About

Pizzoccheri is a traditional recipe from Valtellina in the Lombardy region of north Italy.
It is a type of pasta made with buckwheat flour, cooked with Savoy cabbage, potatoes and cheese.
Pizzoccheri pairs well with a full-bodied local red wine: Valtellina Superiore, Valgella or Inferno.