Fresh pasta, potatoes, cheese and cabbage: here's how to prepare traditional pizzoccheri, the heart of Valtellina
Ingredients
- 300 g potatoes
- 400 g cabbage
- 400 g buckwheat flour
- 300 g butter
- 200 g casera cheese
- 100 g 00 flour plus a little
- 6 cloves of garlic
- grated Parmesan
- salt
Fresh pasta, potatoes, cheese and cabbage: here's how to prepare traditional pizzoccheri, the heart of Valtellina For the classic pizzocheri recipe, prepare the vegetables: peel the potatoes and cut them in half slices; peel the cabbage, remove the core and divide the leaves in half, removing the rib, then reduce them to 2 cm wide strips.
Sift the 00 flour and the buckwheat flour in a bowl; pour 270 g of water, add a pinch of salt and begin to knead. Transfer the dough to the floured surface and work it briefly with your hands to make it homogeneous and compact.
Put a large pot with 6 liters of water on the fire, salt it and, when it is boiling, pour the cabbage leaves; cook them for 8 ', add the potatoes and cook again for 8' from the resumption of the boil. Roll out the dough with a rolling pin until you get a sheet of 2 mm thick; cut it first into strips 10 cm wide, then reduce each strip by cutting it diagonally into strips 1 cm wide.
Peel the garlic cloves, cut them in half and cook them in the butter without letting it color too much. Cut the casera cheese into cubes. Put the pizzoccheri into the water where they cook cabbage and potatoes and cook them for 10 minutes. Drain pizzoccheri, potatoes and savoy cabbage with the skimmer, arrange them on the plate and season them in layers with the cheese cubes, the butter without garlic and plenty of grated parmesan. Stir and serve immediately.
In the gallery above, our best pizzoccheri recipes.
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