Pizzoccheri are 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 wheat flour. It is a rich and flavorful first course, perfect for warming up during cold winter days.
Prepare the dough: in a large bowl mix together the wheat flour, the 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
Roll out the dough on the work surface into a sheet not too thin using a rolling pin and cut it into strips 5 centimetres long and 1 centimetre wide
Peel the potatoes and cut them into pieces; wash the Savoy cabbage leaves, drain them and cut them into strips
Put the vegetables to cook 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
Arrange the pizzoccheri in layers in a warm deep serving dish, distributing on each layer plenty of Bitto cut into slices and some of the butter previously browned in a small saucepan with the sage leaves
Serve the pizzoccheri while hot
--- TIPS
This traditional dish from Valtellina, originating in the town of Teglio, has become famous and appreciated almost everywhere, and the typical dark pasta can already be found ready-made in all grocery stores
However, to best enjoy 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) | 277.27 |
| Carbohydrates (g) | 27.52 |
| of which Sugars (g) | 1.11 |
| Fat (g) | 14.42 |
| of which Saturates (g) | 8.45 |
| Protein (g) | 9.59 |
| Fiber (g) | 2.97 |
| Sale (g) | 0.29 |
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