Pizzoccheri is a delicious winter dish from the Valtellina tradition, prepared with potatoes, Savoy cabbage, butter, sage, and Bitto cheese. The pasta is made with buckwheat flour and white flour. It is a rich and flavorful first course, perfect for warming up during cold winter days.
Prepare the pasta: in a large bowl, mix together the white flour, buckwheat flour, and the necessary salt
Add a little water and knead, gradually adding more water to obtain a smooth and firm dough
Work it as you would for regular egg pasta but not for too long
Then roll out the dough on a floured surface into a not too thin sheet using a rolling pin and cut it into strips five centimeters long and one centimeter wide
Peel the potatoes and cut them into pieces; wash the Savoy cabbage leaves, drain them, and cut them into strips
Cook the vegetables in a large pot with plenty of salted water
When the potatoes are cooked, add the pasta to the pot and cook until al dente, then drain it together with the vegetables
Layer the pizzoccheri in a warm deep serving dish, distributing over each layer plenty of Bitto cheese sliced and part of the butter previously browned in a small pan with the sage leaves
Serve the pizzoccheri very hot
--- TIPS
This traditional dish from Valtellina, originating from the locality of Teglio, has become famous and appreciated almost everywhere, and the typical dark pasta can be found ready-made in all grocery stores
However, to best appreciate pizzoccheri, it is advisable to prepare fresh pasta
Pan
Cutting board
Knife
Saucepan
Colander
Store in the refrigerator, sealing the container well
Typical dish of Valtellina, Lombardy region
Italia, Lombardia
| Energy (kcal) | 290.01 |
| Carbohydrates (g) | 34.39 |
| of which Sugars (g) | 1.29 |
| Fat (g) | 12.24 |
| of which Saturates (g) | 6.82 |
| Protein (g) | 10.77 |
| Fiber (g) | 3.82 |
| Sale (g) | 0.3 |
