Pizzoccheri alla Valtellinese
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 400g |
| All-purpose flour (Type 0) | 100g |
| Water | 285g |
| Butter | 80g |
| Latteria cheese (soft, mild) | 180g |
| Grana Padano DOP (grated) | 40g |
| Potatoes | 240g |
| Garlic | 2 cloves |
| Savoy cabbage | 200g |
| Sea salt (integral) | 60g |
Instructions
Step 1: Preparing the Dough for Pizzoccheri
To start making your Pizzoccheri alla Valtellinese, begin by placing the buckwheat flour and all-purpose flour in a large mixing bowl. Stir well to combine these two flours, ensuring that the buckwheat flour’s starch is evenly distributed. This step is important because it allows the buckwheat flour to blend smoothly with the rest of the ingredients.
Once the flour mixture is combined, start working the dough with your hands in the bowl. Gradually pour in water and mix until you get a rough dough. Transfer the dough onto a lightly floured surface, dusting it with buckwheat flour to prevent sticking.
At this point, focus on kneading the dough. This is a crucial phase in the recipe, as kneading properly ensures that the dough becomes elastic and smooth. Use your palms to push and fold the dough, working it until it forms a smooth ball. Be patient, as the dough should not be too sticky or too dry.
Once the dough has reached the desired consistency, roll it into a smooth ball and flatten it slightly. Next, cut the dough into smaller portions, rolling each into a log-like shape. Cut each piece into strips approximately 1 cm wide, and stack the strips on top of one another to form a thicker dough block.
Set the first batch of pizzoccheri aside and repeat the process with the remaining dough. Don’t throw away the scraps – use them to prepare a comforting potato soup later!
Step 2: Preparing the Vegetables
While you work on the dough, bring a large pot to the stove and fill it with about 6 liters of water for boiling the vegetables.
Meanwhile, wash and prepare the savoy cabbage. Peel off the outer leaves, as they tend to be too tough. The inner leaves are what you’ll use for the pizzoccheri. Cut the cabbage in half, removing the tough core, and then slice the remaining leaves into thin strips. Set these aside.
Next, peel and slice the potatoes into thick rounds, and then cut them into large chunks. Aim for uniform pieces so that they cook evenly.
Step 3: Cooking the Pizzoccheri
Once the water is boiling, add the potato chunks and cook for about two minutes. After that, add the prepared savoy cabbage to the boiling water, stirring gently with a wooden spoon to combine. Be careful not to splash the water.
At this point, the pizzoccheri can be added to the pot. Gradually drop them in, one by one, to avoid clumping. Stir gently to ensure they don’t stick together. Let the pizzoccheri cook for about 4 minutes or until they float to the surface.
Step 4: Preparing the Sauce and Layering the Pizzoccheri
While the pizzoccheri are cooking, prepare the butter for the sauce. In a separate pan, melt the butter over low heat. Peel and crush the garlic cloves, leaving them in their skins. Add them to the melted butter and cook slowly, allowing the garlic to infuse the butter with flavor without burning. This will help prevent the butter from absorbing too much moisture and will keep the flavors rich and concentrated.
When the pizzoccheri are done, drain them carefully but reserve some of the cooking water. You can use this for later, should you need to adjust the consistency of the dish.
In a large serving dish or skillet, place a layer of the melted butter at the bottom. Add a layer of Latteria cheese slices, then follow with a portion of the cooked pizzoccheri and vegetables. Repeat the layers, adding more cheese as you go. After finishing the final layer of pizzoccheri, sprinkle the top generously with Grana Padano.
Step 5: Final Cooking and Serving
To finish, place the dish over the pot with the hot water used to cook the pizzoccheri. This will allow the cheese to melt evenly and the dish to stay warm without overcooking. Cover the dish with a clean kitchen towel and let it rest for a few minutes.
After the cheese has melted and the flavors have melded together, remove the garlic cloves and discard them. Serve the Pizzoccheri alla Valtellinese hot, garnished with a sprinkle of Grana Padano and a touch of extra butter if desired.
Tips for a Perfect Pizzoccheri alla Valtellinese
- Use room temperature cheese: When slicing the Latteria cheese, it’s best to let it sit at room temperature for about 30 minutes. This ensures it slices more easily and melts better.
- Adjust the texture: If you find the dish too dry, you can add a bit of the reserved cooking water to create a smoother texture.
- For an extra boost of flavor: Top the finished dish with freshly grated Grana Padano just before serving for a rich, creamy finish.
Enjoy this traditional Pizzoccheri alla Valtellinese, a hearty and comforting dish that captures the essence of northern Italian cuisine. Perfect for sharing with loved ones on a chilly day!
