For this traditional Pizzoccheri alla Valtellinese,buckwheat pasta is combined with potatoes, cabbage and lots of gooey cheese then douse with a decadent butter sauce. It’s definitely rich and filling but also out of this world tasty!
1poundpizzoccheri pasta(450 grams (store bought or use recipe below))
10ouncespotatoes(280 grams)
½savoy cabbage(1 pound/450 grams)
8ouncesunsalted butter(225 grams)
1onion
2garlic cloves
6ouncesmontasio cheese(170 grams)
5ouncesParmigiano Reggiano(140 grams)
Salt and black pepper
Homemade Buckwheat Pasta (if store bought isn't available)
1 ¾cupsbuckwheat flour(at room temp (200 grams))
1 ½cups00 flour(at room temp (200 grams))
Pinchof salt
1egg(at room temperature)
⅔cupwarm water
Instructions
Peel potatoes and cut into about ¾ inch (2cm) cubes. Remove the core from the savory cabbage and cut into large chunks. Peel and finely slice the onion and garlic cloves. Slice the montasio cheese and finely grate the Grana Padano.
Place the butter and onion in a small saucepan over medium heat. Allow the butter to melt and start cooking the onion. Allow the onion to caramelize in the butter while you cook the vegetables and pasta. Be sure to stir every now and then.
Place a large pot of water over medium high heat. Put in the potatoes and 2 tablespoons of salt. When the potatoes come to a boil, cook for 2 minutes.
Then add the cabbage.
When the water returns to a boil, add the pizzoccheri pasta and cook for 10-12 minutes or until just tender.
Drain the vegetables and pasta. Spoon ⅓ of the vegetables and pasta into a heated large serving bowl. Scatter over ⅓ of the fontina and Parmigiano Reggiano. Continue layering the vegetables and pasta with the cheeses. Cover the bowl with parchment paper and foil to keep it warm while you finish the butter.
By now the butter should be browned and the onion caramelized. Add the sliced garlic to the butter mixture and cook for about 1 minute being careful not to burn the garlic.
Remove the foil and parchment paper and pour the sizzling butter, onion and garlic mixture evenly over the pasta and vegetables.
Stir the pizzoccheri just a little to begin to combine everything.
Serve very hot before the butter and cheeses cool.
Italian Buckwheat Pasta Recipe (if store bought isn't available)
Combine the buckwheat and 00 flour on a work surface, make a well in the middle and sprinkle with salt.
Crack the egg into the well in the centre of the flour and pour in most of the water.
Start combining egg and water using your fingers or a fork. Then start pulling in the flour and forming a dough. Add more water as needed. The dough should feel soft and supple, a bit like playdough.
Knead well for 5-10 minutes until smooth and elastic then form into a ball.
Wrap with plastic and set aside for 30 minutes to rest.
Take a 1/4 of the dough keeping the remaining dough covered. Using a rolling pin, roll out the dough on a floured surface (floured with 00 flour) to the thickness of about ⅛ inch thick (approximately 2-3mm).
Cut into strips 3 inches (7.5 cm) wide. Then cut the strips into tagliatelle just under ½ inch wide (or 1 cm).
Repeat with the remaining pizzoccheri pasta dough adding in any dough scraps.
Set aside until ready to boil. Don't pile pasta on top of each other or it will stick.
Notes
Tips for Success
Begin by preparing the vegetables and cheeses. Then start cooking the onions in the butter before anything else.
Be gentle when stirring the pasta.
Pizzoccheri alla Valtellina must be served hot. Keep warm in the oven, if needed.
For more informations and other tips, please read the full post above.