Tag: pizzoccheri

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.

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

Duration: 1 h 30 min

Level: Medium

Doses: 4 people

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

pizzoccheri from Valtellina – Italian Cuisine

As ancient as they are tasty, i pizzoccheri they made history. Born in a small village in the Valtellina, have fed the inhabitants of Teglio. A purely peasant population, this one, which has always found sustenance from its crops and from its own hands. This is how the pizzocchero, a traditional first course, poor but substantial, which has been able to combine the great availability of buckwheat with the ingredients of the garden and the products of the farm.

Pizzoccheri, an ancient one delicious reality

The first documentary testimony in which the Valtellina's pizzoccheri It dates back to 1548, when the typical pasta of the valley makes its appearance in "Catalog of the inventory of the things that are eaten, and of the drinks that are used there today" written by the Italian humanist Ortensio Landi. The original recipe is jealously guarded byPizzocchero Academy of Teglio, which was founded in 2002 and that holds the primacy, without equal. Already in 17th century the cultivation of buckwheat, which is the main foundation for the history of this dish, was widespread in the Valtellina area, so much so that dark flour it is precisely that "secret" ingredient that makes this pasta unique in its shape and texture.

The pizzoccheri, then, have a famous culinary reference within the work of H.L Lehmann Die Republik Graubündenthe. They bear the name of Perzockel, describing how noodles of buckwheat with the addition of eggs. Initially we dedicated ourselves to cooking the pasta and then we moved on to the sauce: butter mixed with grated cheese was added. In peasant houses, however, the recipe was the same but the format changed. Instead of noodles they preferred to prepare gnocchi. The peasant houses were very small and the spaces became narrow, sometimes even rolling out the dough became complicated. Hence the reason to opt for a more "comfort" pasta.

Only from the early nineteenth century on the tables of the Valtellina more wealthy the plate of pizzoccheri similar to the current one begins to appear. Greater wealth led to greater substance, even in tavala. Therefore they worked on coarse noodles of buckwheat and white flour in variable proportions depending on the locality, with a rich dressing consisting of chopped potatoes, cabbage or ribs or green beans. Subsequently the pizzoccheri were drained and covered with layers of two types of flaky cheese: a thinner one called féta and a more seasoned semi-fat. Nothing was missing, in fact on the grand finale, all the preparation was then enriched with a good dose of lard accompanied by garlic. In some areas, the latter was replaced by onion and sage.

A good tip? If you want doc pizzoccheri, use the Casera DOP cheese, a semi-fat cheese produced exclusively in Valtellina and protected by a brand of typicality.

In addition to the original version, which in 2016 obtained the IGP, this dish lends itself to creative variations: sprouts, turnip greens, pumpkin and escarole replace cabbage and their "degreasing" power, while the dark effect is entrusted to gorgonzola or sweet provolone.

Discover new tasty contemporary recipes in the new February issue of Sale & Pepe on newsstands

By Elena Strappa

5 wines to pair with pizzoccheri, according to Tannico – Italian Cuisine

What to drink in combination with the intense and comforting taste of pizzoccheri? Tannico has selected 5 perfect wines for us

When the cold season comes a nice plate of pizzoccheri that's just what it takes: but what is the wine best to combine with this delicious traditional dish?

Pizzoccheri are of the noodles fresh prepared with buckwheat seasoned strictly with cabbage, potatoes and cheese dairy. What is already a comfort food in itself can only be accompanied by a good glass, the right one, capable of harmonizing and enhancing the flavors present in the dish. One of the best ways to achieve this goal is certainly to remain in the reference area: pizzoccheri, typical of Valtellina, perfectly match with Valtellina wines, coming from Nebbiolo, which in the area are called Chiavennasche.

Still and full-bodied reds, they are ideal to accompany this dish, but how to choose the most suitable bottle? Marco Magnocavallo, CEO and co-founder of Tannic he recommended 5 wines to pair with the pizzoccheri that are right for us!

Wine for pizzoccheri: which one to choose?

Below are the 5 wines to drink in combination with pizzoccheri and why they were chosen by Tannic.

Valtellina Superiore Sassella DOCG “Stella Retica” 2015 – Arpepe
Elegant and refined, the Valtellina Superiore "Stella Retica" offers the emotion of an incorruptible youth that time cannot scratch. A long aging gives it complexity without altering its typical freshness. An alpine wine, always taut and at the same time graceful that makes drinking one of its most important characteristics. Ideal to accompany a dinner / tasting with friends, perhaps dedicated to the Valtellina.

Valtellina Superiore DOCG “Pietrisco” 2017 – Boffalora
In Valtellina Nebbiolo takes the name of chiavennasca, a term that derives from “ciu vinasca”, that is grape suitable for transformation into wine. And it is precisely from Nebbiolo that the "Pietrisco" produced by the Boffalora company is born. Left to refine for 12-15 months in large oak barrels, followed by aging in steel and bottle aging for at least 6 months, this Valtellina Superiore DOCG is well suited for storage and aging.

Rosso di Valtellina DOC 2018 – Arpepe
Still pure nebbiolo for a wine that for its persuasive simplicity and easy drinking is a true hymn to everyday life, while not disfiguring on important occasions. A Valtellina not to be missed, both to get to know the extraordinary world of Arpepe wines and to find all the beauty of mountain Nebbiolo in simplicity. Arpepe's Rosso di Valtellina DOC 2014 is a red for a nice dinner with friends or why not, to pamper yourself when you are alone, at home.

Valtellina Superiore DOCG 2017 – Dirupi
A hymn to joy, a glass that surprises with the kindness of the aromas and the depth of the taste. A paradigm therefore, a wine that perfectly synthesizes all the great qualities that can be found in the vine, in the valley, in the wines of Dirupi. Declined in the "Superiore" version, it is a Nebbiolo di Valtellina that takes shape from an aging of 18 months, spent between Allier oak barrels and barriques. Ideal with meats, you will find it wonderful together with the veal stew with potatoes.

Carema Riserva DOC 2016 – Nebbiolo Cellar of Carema
The Nebbiolo in this bottle by Cantina Produttori Nebbiolo di Carema emerges with all its personality, with warm and enveloping aromas that open to a velvety and harmonious sip. The carefully selected grapes are refined for three years after vinification, of which at least twelve months in oak barrels and the rest in glass.

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