Pizzoccheri fatti in casa
flavio_campaniolo
Preparation time
50 minutiDifficulty
DifficileCooking time
20 minutiServings
4Riposo
30 minutiUn tuffo nei sapori autentici della Valtellina: i pizzoccheri fatti in casa sono un abbraccio caloroso e avvolgente, un mix perfetto di tradizione e gusto. Ogni boccone racconta storie di montagne, vallate e cucine rustiche dove il grano saraceno regna sovrano.
Ingredients
- Buckwheat flour200 g
- Yellow potatoes200 g
- Savoy cabbage200 g
- Casera150 g
- Water100 ml
- Parmigiano Reggiano DOP100 g
- Butter80 g
- Type 00 flour50 g
- Garlic2 cloves
- Fine saltto taste
- Black pepperto taste
- Sageto taste
Procedure
0. In a bowl, combine the buckwheat flour and wheat flour with a pinch of salt. Gradually add the water, mixing first with a fork and then kneading with your hands. Knead the dough on a floured surface until it forms a smooth, even dough (about 5 minutes). Cover and let rest for 30 minutes.
1. Dust your work surface with buckwheat flour. Roll out the dough with a rolling pin until it's about 2-3 mm thick. Cut the dough into 7-8 cm wide strips, then lightly flour the strips and cut them into tagliatelle about 5-6 mm wide.
2. Unroll the tagliatelle and dust them with a little flour to prevent them from sticking. Alternatively, you can use a pasta machine.
3. Peel the potatoes and cut them into 2 cm cubes. Cut the cabbage (or chard) into 2 cm wide strips. Dice the Casera cheese and grate the Parmesan cheese. Bring a large pot of salted water to a boil.
4. Add the potatoes to the boiling water and cook for 5 minutes. Add the cabbage (or Swiss chard) and cook for another 5 minutes. Add the pizzoccheri and cook for 3-4 minutes, stirring gently to prevent sticking.
5. Meanwhile, melt the butter in a small saucepan with the crushed garlic cloves and a few sage leaves until golden. Remove the garlic. Drain the pizzoccheri, potatoes, and cabbage with a slotted spoon, transferring them in layers to a baking dish or large bowl.
6. Alternate layers of pizzoccheri and vegetables with a generous handful of Casera and Parmigiano. Continue until all the ingredients are used up.
7. Pour over the hot melted butter, sprinkle with black pepper and mix gently.
8. Leftovers: Pizzoccheri can be stored in the refrigerator for 1 day. Reheat them in a pan with a little butter.
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Creation date Dec 18, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.