Pizzoccheri Valtellinesi Recipe – Italian Cuisine – Italian Cuisine

Pizzoccheri Valtellinesi Recipe - Italian Cuisine


Pizzoccheri are irresistible, potatoes, savoy cabbage and stringy cheese, a pleasure to be enjoyed with the family. Let's prepare the original Valtellina recipe together

  • 400 g buckwheat flour
  • 100 g 00 flour
  • salt
  • 250 g potatoes
  • 200 g cabbage leaves
  • 120 g butter
  • 100 g casera cheese
  • 100 g Grana Padano Dop
  • 80 g bitto cheese
  • salt
  • 2 cloves of garlic

FOR PIZZOCCHERI
Knead buckwheat flour and 00 flour with about 250 g of water and a pinch of salt until a firm and smooth dough is obtained. Cover it and let it rest covered for 30 minutes.
Roll out then in 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 hardest rib and cut the leaves into small pieces.
Boil potatoes in a large pot of boiling salted water, for about 5 minutes, add the cabbage and the pizzoccheri and cook for about ten minutes.
Heat in the meantime, in a small saucepan, the butter with 2 cloves of garlic, until it starts to brown.
Strain with a perforated ladle the pizzoccheri and cabbage and place a first layer in a baking dish; sprinkle them with sliced ​​cheeses and grated parmesan, then drain other pizzoccheri and proceed in layers until you finish the ingredients.
castings golden pizzas on pizzoccheri and serve immediately.
The alternative: instead of casera and bitto, semi-hard cow's milk cheeses typical of Valtellina, you can use asiago or medium-aged dairy.

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