The poor and peasant tradition of Valtellina is found in a typical dish known and appreciated throughout Italy. THE Pizzoccheri della Valtellina IGP they are a pasta made with buckwheat flour and their origin has been known since 1750. Jealous custodian of the original recipe of this typical dish is the Pizzocchero Academy of Teglio.

Ingredients (doses for 4 people)

400 g of buckwheat flour
100 g of white flour
200 g of butter
250 g of Valtellina Casera PDO cheese
150 g of grated cheese, such as Grana or Parmesan
200 g of cabbage
250 g of potatoes
a clove of garlic, pepper

Preparation of pizzoccheri

Mix the two flours, mix them with water and work for about 5 minutes. With the rolling pin, roll the dough up to a thickness of 2-3 millimeters, from which bands of 7-8 centimeters are obtained. Overlap the bands and cut them widthwise, obtaining noodles about 5 millimeters wide.

Preparation of the dish

Cook the vegetables in salted water, the cabbage in small pieces and the diced potatoes, add the pizzoccheri after 5 minutes (the potatoes are always present, while the cabbage can be replaced, depending on the season, with ribs or green beans).

While the pasta is cooking, fry the butter with the garlic, leaving it to color well.

After about ten minutes collect the pizzoccheri with the slotted spoon and pour one part in a hot pan, sprinkle with grated Parmesan cheese and Valtellina Casera PDO in flakes, continue alternating pizzoccheri and cheese. Sprinkle with butter and, without stirring, serve the hot pizzoccheri with a sprinkle of pepper.

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