The typical Valtellina recipe is definitely the one that best enhances the taste of pizzoccheri, but you can also try lighter condiments: here are some ideas
We all agree: i pizzoccheri they give their best if cooked according to the traditional recipe, therefore to the Valtellina, with cheeses, usually Bitto and Casera, and mixed vegetables, cabbage, ribs and potatoes. The scent of garlic fried with butter and sage is inebriating and gives these buckwheat pasta strips an incredible taste. Sometimes, however, you may want a variant of pesteda, the classic condiment, perhaps because you do not have the right ingredients at home or simply to find a lighter solution or vernal to bring to the table. Here are some alternative pizzoccheri recipes.
Pizzoccheri: mistakes not to be committed
Pizzoccheri: are they good for celiacs?
A false myth about pizzoccheri concerns their being perfect even for those suffering from celiac disease. Attention, it is true that buckwheat does not contain gluten, but most pizzoccheri, especially packaged ones, mixes the buckwheat to the 00 flour, thus creating a product not suitable for coeliacs. On the market there are pizzoccheri without gluten or a solution is to prepare them at home.
Pizzoccheri with vegetables
At the bottom of the pizzoccheri are a pasta – fresh or dried – like the others, so you can alternate from time to time with the one you always use. A light and full version of color and vitamins of pizzoccheri is the one with the vegetables, so as to propose to the guests and the family the pasta of buckwheat also in summer. You just need to prepare a pan of seasonal mixed vegetables cut into cubes, such as peppers, carrots, aubergines, zucchini and let them stew with extra virgin olive oil and a clove of garlic. When cooking, if you like, add a tablespoon of tomato paste and, if the vegetables are too dry, half a ladle of pasta water. Season the pizzoccheri and serve sprinkled with Parmesan and a fresh basil leaf.
Pizzoccheri with taleggio and pears
If you really can not imagine pizzoccheri without cheese, here is the recipe for you. You will have to untie the Taleggio cheese in a pot with a little milk, so as to get a cream. Cut to part of the pears in cubes. Season the boiled pasta in plenty of salted water with the cheese and pear mix.
Pizzoccheri speck and zucchini
In a non-stick pan, brown the speck cut thin, do not add more seasonings because it will already release its fat. Separately sliced zucchini or slices and fry them with extra virgin olive oil and garlic. Season the pizzoccheri with zucchini and speck and, if it seems to you that the pasta is too dry, add a tablespoon of cream. Sprinkle with grated Parmesan at will.
Pizzoccheri alla siciliana
For a union between North and South, try to season pizzoccheri with a Sicilian pesto, prepared with coppery tomatoes, ricotta, pine nuts, garlic and basil. Or, opt for a aubergine sauce, which comes close to what is prepared for pasta alla Norma. Do not forget the grated salted ricotta!
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