Pizzoccheri
Preparation time
150 minutes
Servings:
4 people
Level:
Moeilijk
2. Primi
Menu course
Huh, what?! Yes, it is indeed not that well-known in the Netherlands, and not all products can be found there. So why would I share this recipe? Because I really want to introduce it to you! Additionally, you can bring the products back with you if you are on vacation in Italy. It is also possible that it is sold somewhere in the Netherlands; if so, I would naturally love to hear about it!
Pizzoccheri is a pasta dish from Valtellina. It contains a lot of cheese, making it ideal after a day of skiing! Pizzoccheri also has a typical color; this is because it is made from buckwheat flour. This gives it a nutty flavor but makes the pasta itself healthy. That is a good thing, too, because with the amount of cheese, there isn't much healthy left.
I also made the pasta myself, and I will provide as many options as possible that can be found in the Netherlands. Please note, I haven't tried this myself and will certainly adjust the flavor. Cuciniamo!
Ingredients
400 gr Farina di grano Saraceno (or buckwheat flour)
100 gr Farina 0.0 (patent flour)
285 ml water
80 g butter
180 g Casera (or Fontina)
40 g Bitto (or Grana Padano)
240 g potatoes
200 g Savoy cabbage (or pointed cabbage)
2 cloves of garlic
Preparation
Mix the two types of farina / flour together and then add the water. Mix this together as well and knead until it becomes a smooth dough.
Roll out the dough well with a rolling pin and cut it into strips. Stack the strips on top of each other and cut into pieces. There you have your homemade Pizzoccheri!
Peel the potatoes and chop the cabbage. Bring water to a boil and boil the potatoes for 2 minutes, then add the cabbage and boil for another 2 minutes. Finally, add the Pizzoccheri and boil for another 6 minutes. Place a pan on top of the pan of boiling water to warm it up. Finishing the Pizzoccheri is similar to using a bain-marie. After these 6 minutes, use a spatula to remove a portion of the Pizzoccheri from the pan (let them drain well!). Sprinkle the Casera over them, followed by another portion; continue this process until everything is in the other pan. At the end, sprinkle the Bitto over them. Place the pan back on the boiling water and cover it with a tea towel until the cheese is completely melted.
In another pan, heat the butter together with 2 cloves of garlic.
As soon as the cheese has melted, remove the pan from the boiling water and mix everything well together with two spoons. Then pour the warmed butter over the pasta, and there is your Pizzoccheri, deliciously cheesy!
Buon appetito!