Pizzoccheri (Italy)

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Pizzoccheri (Italy)

Pizzoccheri (Italy)

Pizzoccheri (Italy)
Pizzoccheri (Italy)

Number of people


280 g wheat flour

170 g buckwheat flour

Cheese: Valtellina bitto or cheddar cheese

150 g Parmesan cheese

200 g cabbage or spinach

3 potatoes

250 g butter

Dried sage


6 cloves of garlic or 1 small onion (to taste)

Preparation: 1 hour
Cooking time: 20 min
Step 1
280 g flour + 170 g buckwheat flour + 1/2 glass of water and a little salt. Add water to the flour and make pasta approximately twice as thick as usual tagliatelle, cut into 10 cm x 1.5 cm strips.
Step 2
Cut 350 g of a hard, rather neutral tasting cheese (the official cheese is Bitto de Valtellina, the region of origin of this dish, but it can be replaced by cheddar cheese) into 1 cm cubes on each side, and grate 150 g of Parmesan cheese.
Step 3
Bring 200 g of cabbage or spinach cut into strips to a boil in a large pot with 3 medium potatoes cut into 1.5 cm cubes (add salt to the water if you like, but beware: parmesan and cheddar are salty), boil for 5 minutes - add the pasta and boil again for 10-15 minutes (they must remain "al dente").
Step 4
Meanwhile, melt 250 g of butter in another pan, add 6 cloves of garlic (or a small onion, depending on taste) coarsely chopped, sage (two tablespoons of dried sage) and a few basil leaves - sauté together over high heat and keep warm.
Step 5
When the pasta is cooked, drain the pasta/ cabbage/potato mixture and transfer it to the pan containing the butter: half of the pasta / a layer of cheese cubes / a layer of parmesan cheese / the rest of the pasta.
Step 6
Return to high heat and stir vigorously for 3-4 minutes until cheese is melted. Taste without delay....
Author's note
This is a winter dish!

I add my grain of salt

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