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
Ingredients FOR PIZZOCCHERI
Ingredients FOR THE DRESSING
- 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.