Pizzoccheri Valtellinesi
From dora 18 years ago
- 10 minutes to make
- Serves 8
About one and half year ago’ my husband and I went to visit a friend in northern Italy, precisely in the lake Como area. She took us out to dinner and we tasted for the first time this dish. Since then my husband has been asking me repeatedly to make “the pasta that we ate at Como’s lake” (that’s how he calls it since he can’t remember “pizzoccheri”). Read more I am from the south of Italy and never tasted or made the pizzoccheri before that day but I decided to try. I got the recipe from the web and here it is translated in English. We both loved them! As you can realize this is not something that you can eat often as it has 264 calories per 100 grams, this means that a small portion of 250 gr (a little less than half a pound) is 660 calories, but once in a while won’t harm you. See less
Ingredients
- For the dough: shopping list
- 14 oz buckwheat flour shopping list
- 1 pound multipurpose flour shopping list
- water shopping list
- For the sauce: shopping list
- 1/2 lb. potatoes, peeled and cubed shopping list
- 1 lb. cabbage shopping list
- 1 lb. pizzoccheri shopping list
- 10 oz. fresh cheese (fontina or Bitto) shopping list
- fresh sage shopping list
- 5 oz. grated parmigiano shopping list
- 1/2 lb. butter shopping list
- 4 cloves garlic shopping list
- pepper shopping list
How to make it
- For the pasta (pizzoccheri) mix multipurpose flour , buckwheat flour and water. Obtain little stripes like shorter tagliatelle and let dry.
- Bring a large pot of salted, water to a boil. Put in the potatoes, and the strips of cabbage leaves. When the potatoes are cooked, add pizzoccheri and cook until just al dente. Drain the pizzoccheri, cabbage and potatoes and mix them with the butter (previously browned with garlic and sage). Add the cheese cut into little cubes and grated Parmigiano, saute for a minute. Place into a heated baking pan. Add pepper to taste and bake for 5 minutes (or until all the cheese is completely melt).
- serve immediately.
- Wine match: this is a very rich dish for which I would suggest a Nebbiolo DOC or a Sassella DOC, a pretty good wine from Valtellina with a high alcohol percentage (14%), to view the wine online: http://www99.shopping.com/xCC-Nebbiolo-wn_vintage_2002
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The Rating
Reviewed by 4 people-
A good rendition of a winter favorite.
goloso
in Irvine loved it
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