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| Pizzoccheri Valtellinesi |
| Author: |
Gianluca (11/27/97) |
Ueh 'uaglio',
Here is a pasta recipe from Northern Italy (Alps).
It is usually intended as a 1st course, before a light 2nd course.
It is mainly a winter recipe as it is based on butter, while
most Italian recipes are based on olive oil.
Pizzoccheri are thick grey noodles (the grey comes from
buckwheat) that tends to break into pieces (this is not
a problem). They tend to break because of
the buckwheat, that is why only about the 30% of the flour is
the buckwheat grey flour. If you cannot find buckwheat, or
you have less time, just use the thickest noodles you can find.
(Serving 4-6 people)
10 oz white whole wheat flour
6 oz buckwheat flour
12 oz of two/three different medium sharp cheese (one of them more
bitter, and another a bit sweeter).
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).
4 oz of 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. 5 minutes later add pizzoccheri as the water continues to boil.
In the meantime, in a 2nd 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 of Pizzoccheri and vegetables
1 layer of 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.
Gianluca e Marco
~~~
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