Recipe

Pizzoccheri Valtellinesi Recipe

Add Step-by-Step Photos	Dora / All my dishes 1 year, 3 months ago 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 ma... More Prep:60m Cook:10m Servings:8	Dora
	local italian

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Ingredients

For the dough:

14 oz buckwheat flour

1 pound multipurpose flour

water

For the sauce:

1/2 lb. potatoes, peeled and cubed

1 lb. cabbage

1 lb. pizzoccheri

10 oz. fresh cheese (Fontina or Bitto)

fresh sage

5 oz. grated Parmigiano

1/2 lb. butter

4 cloves garlic

pepper

Directions

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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Comments

tralfaz 1 year, 2 months ago said:
Looks delicious, although I might have trouble actually using 8 oz. of butter and 12 oz. of cheese. Well, I might have to try it just once.

dora 1 year, 2 months ago said:
Of course it's not a dish you can eat everyday. We all like to overdo once in a while, no?

goloso 10 months, 1 week ago said:
A good rendition of a winter favorite.

nonnopinolo 10 months ago said:
Hello, I just tried this recipe and I used Fontina cheese. I would suggest to put less cheese than 10 oz., I would say around 6 oz. to not kill the taste of Pizzoccheri and make the dish a little bit more watery. Anyway the taste is good, delicous... Enjoy your Dinner!!!

dora 10 months ago said:
Nonnopinolo, thanks for the suggestions. Grazie mille!

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