Pizzoccheri Bianchi della Valtellina: A Traditional Italian Comfort Dish
Category: First Courses
Servings: 4
Pizzoccheri Bianchi della Valtellina, a comforting first-course dish hailing from the Valtellina region in Italy, is a delightful celebration of flavors and textures. This recipe combines hearty ingredients like potatoes, creamy Valtellina Casera cheese, and aromatic sage, all enveloped in a rich, buttery sauce. Perfect for any occasion, this dish will transport you to the Italian Alps with its rustic charm. Letโs dive into the steps to recreate this authentic recipe at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Breadcrumbs (Pangrattato) | 60g |
| Whole Milk (Latte Intero) | 400g |
| All-purpose Flour (Farina 00) | 170g |
| Salt (Sale Fino) | To taste |
| Potatoes (Patate) | 500g |
| Valtellina Casera Cheese | 150g |
| Butter (Burro) | 40g |
| Sage Leaves (Salvia) | 5 leaves |
| Garlic (Aglio) | 2 cloves |
| Pesteda Valtellinese (Optional) | To taste |
Instructions
-
Prepare the Dough
Begin by preparing the dough for your pizzoccheri. In a large mixing bowl, combine the breadcrumbs and whole milk. Stir in the flour gradually, along with a pinch of salt. Continue mixing until a smooth dough forms. This dough will be the base for the delicate gnocchi-like dumplings that make this dish so unique. -
Boil the Potatoes
In a large pot, bring 3 liters of water to a boil. While waiting for the water to reach boiling, peel and chop the potatoes into small cubes, about 1.5 cm in size. Once the water is boiling, add salt and carefully drop the potato cubes into the pot. Let them cook until tender, approximately 10-12 minutes. -
Shape the Pizzoccheri
While the potatoes are cooking, take the dough and, using 1 or 2 spoons, scoop out small portions roughly the size of a large olive. Quickly drop the dough into the boiling water with the potatoes, making sure to do this in a swift manner to avoid overcooking the dumplings. Cook until the pizzoccheri float to the surface of the water. -
Prepare the Butter Sauce
While the pizzoccheri are cooking, melt the butter in a large pan over medium heat. Add the sage leaves and garlic cloves, crushing them slightly with the back of a spoon to release their flavors. Allow the butter to infuse with the sage and garlic until fragrant and golden brown. -
Combine and Serve
Once the pizzoccheri float to the top, use a slotted spoon to remove them from the water. Carefully transfer them into the pan with the sage butter, along with the boiled potatoes. Stir gently to coat everything in the flavorful butter. Add the Valtellina Casera cheese, cut into small cubes, and let it melt into the dish, creating a creamy and delicious coating. If desired, sprinkle a little pesteda valtellinese for an extra burst of local flavor. -
Final Touches
Serve the Pizzoccheri Bianchi della Valtellina piping hot, garnished with additional sage if desired. The dish should be enjoyed immediately for the best experience, with the cheese perfectly melted and the flavors well balanced.
Serving Tips
- Pizzoccheri Bianchi della Valtellina is a rich and satisfying dish, so it pairs wonderfully with a light salad or a glass of crisp white wine.
- If you canโt find Valtellina Casera cheese, feel free to substitute with any semi-soft, mild cheese, though it wonโt quite have the same depth of flavor.
- For a more decadent version, feel free to add a dash of cream to the butter sauce for an even richer texture.
Enjoy the comforting flavors of this Valtellina specialty with every bite. This rustic, yet refined dish is perfect for cozy family dinners or a special occasion with loved ones.
