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You are here: Home / Recipes / Mains / PIZZOCCHERI

PIZZOCCHERI

January 16, 2011 By Manu 8 Comments


This is a traditional dish from Valtellina, a valley on the Italian Alps. It is typically eaten in winter and/or cold weather…. that’s why it is quite high on calories… but it is to die for!!!


Ingredients for 4 – 5people:

400 gms buckwheat flour
100 gms all purpose flour
150 gms butter
175 gms Valtellina Casera cheese (if you can’t get this, you can use Italian Fontina or Fontal)
150 gms Parmigiano Reggiano or Grana Padano finly grated
200 gms Savoy cabbage
250 gms cubed potato
1 clove garlic

4 sage leaves
salt and pepper

Mix the two flours, add some water and knead for five minutes.
Roll the dough with a rolling pin until you get a 2-3 millimetres thick sheet from which you have to cut strips 7-8 centimetres wide.  Then put them one on top of  the other and cut again to obtain the pizzoccheri (short noodles half a centimetre wide).  This sounds a bit confusing… but it is quite simple… just look at this picture:





Cut the cabbage into pieces and cook it together with the cubed potatoes in salted boiling water.  After 5 minutes add the pizzoccheri and let cook for ten minutes.  In the meantime brown the butter with some garlic and 4 sage leaves.
Drain some pizzoccheri and vegetables with a skimmer and put them in a baking-dish.
Cover with grated Parmigiano Reggiano, slivers of Fontal cheese and a little bit of the melted butter, then put on another layer of pizzoccheri and vegetables, cheeses and butter.  Make as many layers as required.  Finish with a layer of cheeses and butter and serve hot with a dusting of pepper.

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Filed Under: Mains, Pasta, Special Occasions

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Comments

  1. Martine says

    February 20, 2011 at 7:47 pm

    I really loved it , but must say that I cheated with the pasta I used tagliatelle 🙂 but it was yum! I will try some other recipes and will keep your site in my favorites 🙂

    Reply
    • Manu says

      February 20, 2011 at 8:03 pm

      Thank you so much Martine! I know, pizzoccheri can be hard to find! I am very happy to hear that you liked the recipe! Let me know when you try something else… and let me know also if you need any help! 🙂

      Reply
  2. [email protected] says

    May 10, 2011 at 3:57 pm

    Yum this is my favourite recipe. I’ve never made the pasta from scratch though, I use soba noodles which would have my great grandmother spinning in her grave, if that’s an expression…

    Reply
    • Manu says

      May 11, 2011 at 10:08 pm

      Hehehe I think soba noodles would taste pretty close to the original as they too are made with buckwheat flour! I should try that myself!

      Reply
  3. Sandra's Easy Cooking says

    June 8, 2011 at 11:38 am

    Oh it looks amazing Manu, I put some fresh tomatoes on the side and my aunt said”you shouldn’t do that hahaaha no decorations on this dish” but it was so tasty!!
    You did awesome job, I love this!!

    Reply
  4. Parsley Sage says

    September 20, 2011 at 5:54 pm

    So good! New dish for me (obviously!) Can’t wait to try it 🙂

    Reply

Trackbacks

  1. An Interview with Manu’s Menue, My Favorite Foodies Series says:
    February 13, 2012 at 9:04 pm

    […] but I have always been more of a savoury fan. So, when I want to treat myself I usually make Pizzoccheri which is buckwheat pasta cooked with cabbage and potatoes and tossed in browned butter, garlic and […]

    Reply
  2. Kinder Cereali says:
    October 25, 2017 at 11:22 am

    […] not sold here. In all this time, I have learnt how to make some of these things like sofficini or pizzoccheri for example. Today’s recipe is another one of such items: Kinder Cereali. It is a chocolate bar I […]

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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