Valtellina Pizzoccheri

Preparation

1. 1
   Step 1

   Mix 400 g of buckwheat flour and 100 g of all-purpose flour in a bowl.

2. 2
   Step 2

   Add 285 g of water at 50°C and knead vigorously until you have an elastic dough.

3. 3
   Step 3

   Roll out the dough on a floured surface to a thickness of 2-3 mm.

4. 4
   Step 4

   Trim the edges to form a rectangle and cut into 7 cm wide strips.

5. 5
   Step 5

   Stack the strips and cut them into ribbons 0.5-1 cm thick.

6. 6
   Step 6

   Bring 6 liters of water to a boil and add 60 g of whole sea salt.

7. 7
   Step 7

   Clean 200 g of savoy cabbage and slice it, peel 240 g of potatoes and cut them into uniform pieces.

8. 8
   Step 8

   Boil the potatoes in the boiling water.

9. 9
   Step 9

   Add the savoy cabbage to the water with the potatoes and cook.

10. 10
    Step 10

    Add the pasta to the water with the vegetables and cook.

11. 11
    Step 11

    Melt 80 g of butter in a pan with 2 cloves of garlic until it turns a nutty brown color.

12. 12
    Step 12

    Slice 180 g of Latteria cheese.

13. 13
    Step 13

    Drain the pizzoccheri and vegetables, layering them in a dish with the cheese and 40 g of Grana Padano PDO.

14. 14
    Step 14

    Drizzle everything with the garlic-infused melted butter and serve hot.