Valtellina Pizzoccheri
by Tavolino
A traditional dish from Valtellina made with fresh buckwheat pasta, dressed with savoy cabbage, potatoes, Latteria cheese, and garlic-infused melted butter.
Ingredients
- Buckwheat flour 400 g
- All-purpose flour 100 g
- Water 285 g
- Potatoes 240 g
- Savoy cabbage 200 g
- Latteria cheese 180 g
- Butter 80 g
- Grana Padano PDO 40 g
- Garlic 2 cloves
- Whole sea salt 60 g
Preparation
- 1
Mix 400 g of buckwheat flour and 100 g of all-purpose flour in a bowl.
- 2
Add 285 g of water at 50°C and knead vigorously until you have an elastic dough.
- 3
Roll out the dough on a floured surface to a thickness of 2-3 mm.
- 4
Trim the edges to form a rectangle and cut into 7 cm wide strips.
- 5
Stack the strips and cut them into ribbons 0.5-1 cm thick.
- 6
Bring 6 liters of water to a boil and add 60 g of whole sea salt.
- 7
Clean 200 g of savoy cabbage and slice it, peel 240 g of potatoes and cut them into uniform pieces.
- 8
Boil the potatoes in the boiling water.
- 9
Add the savoy cabbage to the water with the potatoes and cook.
- 10
Add the pasta to the water with the vegetables and cook.
- 11
Melt 80 g of butter in a pan with 2 cloves of garlic until it turns a nutty brown color.
- 12
Slice 180 g of Latteria cheese.
- 13
Drain the pizzoccheri and vegetables, layering them in a dish with the cheese and 40 g of Grana Padano PDO.
- 14
Drizzle everything with the garlic-infused melted butter and serve hot.