Tag: pizzoccheri

Traditional pizzoccheri with cabbage, garlic and casera – Italian Cuisine

Traditional pizzoccheri with cabbage, garlic and casera


1) Mixed the two flours, knead them with 450 ml of cold water and knead until the dough is smooth and not too soft, adding little water if necessary.

2) Roll out the dough with a rolling pin to a thickness of 2-3 mm, then obtained strips 7-8 cm wide; overlap the strips and, with the help of a smooth blade knife, cut out many "tagliatelle" 5-8 mm wide.

3) Bring boil abundant salted water and add the diced potatoes and the cabbage into strips; after 2-3 minutes, unite the pasta and cook for 9-10 minutes (a couple of minutes more for the dry one). Meanwhile melt butter with garlic until it is hazelnut in color.

4) With a slotted spoon, collect the pasta and the vegetables, drain them very well and transfer them in a large hot bowl, alternating them in layers with the diced casera cheese and parmesan. Eliminate garlic, pour over the butter and pepper to taste.

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Posted 02/02/2022

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Pizzoccheri with roasted sprouts and onion cream – Italian Cuisine

Pizzoccheri with roasted sprouts and onion cream


1) Cleanse 300 g of Brussels sprouts e cut them in half (in wedges if particularly large), scald them in salted boiling water for 3-4 minutes, then drain them with a slotted spoon, dry them, season with extra virgin olive oil and salt and distribute them on a baking sheet lined with baking paper. Do them to roast in the oven at 200 ° for 15 minutes.

2) In the same water as the sprouts boiled 250 g of cauliflower in florets; drain them with a slotted spoon e blend them with a little cooking water to obtain a cream.

3) In the same water cook up to 1 kg of fresh pizzoccheri (or 400 g of dry ones); drain them, transfer them in a hot bowl and toss with the cauliflower cream. United the sprouts, 80 g of speck in strips browned in a pan with a drizzle of oil, 50 g of chopped walnut kernels and plenty of pepper.

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Posted on 12/15/2021

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Pizzoccheri recipe, the traditional recipe – Italian Cuisine


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.

  • 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
  • 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.

Recipe: Joëlle Néderlants, Photo: Riccardo Lettieri, Styling: Beatrice Prada

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