Pizzoccheri - Italian Pasta Dish
Pizzoccheri is a type of short tagliatelle, a flat ribbon pasta made with 80% buckwheat flour and 20% wheat flour. When prepared in Valtellina (a small valley located in the Lombardy region of Northern Italy) or in Graubünden, they are cooked with greens (often Swiss Chard and Savoy cabbage) cubed potatoes.
This mixture is layered with pieces of Valtellina Casera cheese and ground Grana Padano or Parmigiano Reggiano and dressed with garlic lightly fried in butter.
For the Pizzoccheri:
400 gr. buckwheat flour
110 gr. 00 flour plus a little
280 ml warm water (50°C)
For the dressing:
500 gr. potatoes
400 gr. Swiss chard or cabbage
150 gr. butter
200 gr. Valtellina Casera cheese (or a semi-fat cheese)
6 garlic cloves
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Pinot Noir
👩🏻🍳 Cuisine: Italian 🇮🇹
👨👩👧👧 Yield: 4 servings
Preparation: 30 minutes
Cooking: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Pour the sifted buckwheat flour and 00 flour into a bowl. Mix the two flours.
Add 270 g of warm water, a pinch of salt and start kneading.
When you have obtained a homogeneous and compact dough, transfer it to a work surface floured only with buckwheat flour.
Roll out the dough with a rolling pin until you get a 4-5 mm thick sheet.
Cut it into 6-7 cm x 1cm rectangles.
Sprinkle them with buckwheat flour.
Peel the potatoes and cut them into large half-rounds.
Wash the cabbage or the Swiss chard properly under running water and remove the core. Cut the chard or cabbage leaves into small 2 cm strips.
Put a large pot full of salted water on the fire, boil it and add the potatoes.
After a couple of minutes, add the cabbage or the chard. Cook them for 10 minutes.
Meanwhile, melt the butter in a pan and add the garlic cloves. Cook it until the butter colour turns to hazelnut.
In the meantime, cut the Casera cheese into cubes.
Dip the pizzoccheri in the water where the cabbage and potatoes are cooked and cook for 10 minutes.
Drain the pizzoccheri with the cabbage or the chard and potatoes with a slotted spoon. Pour the first layer of pizzoccheri with the chard or cabbage into a large pan, sprinkle half of the cheese cubes and a little parmesan. Continue with another layer until you have used all the ingredients.
Pour the melted (garlic-free) butter over the pizzoccheri. Mix them gently and not excessively.
Put the pizzoccheri for a couple of minutes in a pre-heated hot oven to melt the cheese well.