Recipe Archives->Pasta->Pizzoccheri

Pizzoccheri Valtellinesi
(Serves 4-6 people)                                   

10 oz flour
6 oz buckwheat flour
12 oz different sharp cheeses (one more bitter, another a bit sweeter)

4 oz Parmesan cheese
7 oz Savoy cabbage or just cabbage or a mix of spinach and cabbage
3 medium sized potatoes
8 oz unsalted butter
6 cloves garlic
sage
salt and pepper

Mix buckwheat and white flour, add lightly salted water (about 1/2
glass) and knead to make pizzoccheri.  About twice thicker than
ordinary noodles. Never mind if sometimes they break.

Dice potatoes and cabbage (about 1")  Dice cheeses. Grate Parmesan.

In a big pan boil salted water.  As the water boils put the potatoes
and the cabbage (or spinach) in the water.  Five minutes later add
pizzoccheri as the water continues to boil.

In the meantime, in a wide pan, lightly fry the lightly crushed
garlic and the sage.  After 15 minutes of boiling remove the
pizzoccheri and the vegetables from the 1st pan draining the water
carefully.

Put the pizzoccheri in the second pan this way:

1 layer Pizzoccheri and vegetables
1 layer diced cheeses
1 layer Grated Parmesan and little pepper

and so on.

Continue frying and occasionally stirring for about 3 to 4 minutes.
As the cheese melts remove the pan from the fire, and serve The
amount of butter can be modified according to your taste and that
of your doctor.

Note: A Cheddar cheese that can easily melt works perfectly.  The
original Italian recipe uses a cheese called Bitto which can be
found only  in Valtellina (Alps).

Printable version: pizzoccheri.txt.