It is the buckwheat that binds this dish to Valtellina, where it is a historic cereal, the protagonist of many typical preparations. From the beginning, these tagliatelle had a sauce of butter, garlic and cheese, to which boiled vegetables were then added.
Ingredients for PIZZOCCHERI
- 400 g buckwheat flour
- 100 g 00 flour
- salt
Ingredients for the SEASONING
- 250 g potatoes
- 200 g cabbage leaves
- 120 g butter
- 100 g casera cheese
- 100 g Grana Padano Dop
- 80 g bitto cheese
- 2 cloves of garlic
- salt
FOR PIZZOCCHERI
Knead buckwheat flour and 00 flour with about 250 g of water and a pinch of salt to obtain a consistent and smooth dough. Let it rest covered for 30 minutes.
Roll it out then into a 2-3 mm thick sheet and cut out the pizzoccheri: strips about 5 mm wide and 7-8 cm long.
FOR THE DRESSING
Cut thinly sliced casera and bitto. Peel the potatoes and cut them into chunks. Clean the cabbage, removing the central rib, and cut the leaves into small pieces.
Boil the diced potatoes in a large pot of boiling salted water, for about 5 minutes, add the cabbage into strips and the pizzoccheri and cook for about ten minutes.
Reheat meanwhile, in a small saucepan the butter with the garlic cloves, until it begins to brown.
Drain with a slotted spoon pizzoccheri, cabbage and potatoes and arrange a first layer in a baking dish; sprinkle with sliced cheeses and grated parmesan, then drain more pizzoccheri and proceed in layers until you finish the ingredients.
Castings on the pizzoccheri the golden butter and serve immediately.
The alternative, instead of casera and bitto, semi-hard cow cheeses from Valtellina, you can also use Asiago or dairy mezzano.
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