Pizzoccheri della Valtellina
Pizzoccheri are the monumental dish of Valtellina: buckwheat tagliatelle with cabbage, potatoes, melted butter, garlic and Valtellina Casera DOP. The Accademia del Pizzocchero di Teglio guards the official recipe.
A hearty and irresistible mountain dish.
Preparation
- 1
Mix the flours with water and egg. Let rest for 30 minutes.
- 2
Roll out to 3mm thickness and cut into tagliatelle strips 1cm wide and 7-8cm long.
- 3
Cook diced potatoes and cabbage in the same salted water.
- 4
After 5 minutes, add the pizzoccheri and cook for another 8 minutes.
- 5
Melt the butter with garlic and sage.
- 6
In a hot baking dish, layer pizzoccheri, vegetables and cheeses alternately.
- 7
Pour the hot butter over top and serve immediately.
Chef's Tips
The butter should sizzle over the cheese. Valtellina Casera DOP is irreplaceable.