Pizzoccheri — a type of short, flat-ribbon-like tagliatelle — is made using buckwheat flour. When prepared in Valtellina or in Graubünden, the classic noodles are cooked commonly with greens and cubed potatoes, though here cabbage takes the place of greens. The noodles are then offset with Valtellina Casera cheese and ground Grana Padano or Parmigiano-Reggiano, and finished with garlic that's been lightly fried in butter. If you can't find Valtellina Casera, Asiago is a good substitute.
- 400 grams buckwheat flour
- 100 grams flour
- 200 grams butter
- 250 grams cheese (Valtellina Casera dop, may substitute asiago cheese)
- 150 grams parmesan cheese (grated)
- 200 grams cabbage (or swiss chard or green beans)
- 250 grams potatoes
- 1 garlic clove
- ground black pepper
- Preheat the oven to 190C.
- Combine the two types of flour, add water and knead for approximately 5 minutes.
- Use a rolling pin to roll out the dough to a thickness of 2 to 3 millimeters, next cut the dough into strips 7 to 8 centimeters wide.
- Place the strips on top of each other and cut them lengthwise to a width of 5 millimeters.
- Cut the cabbage into pieces and dice the potatoes.
- Cook the vegetables in salted water, add the pizzoccheri after 5 minutes and cook for an additional 10 minutes.
- Use a skimmer and remove some of the pasta and vegetables placing them in a hot baking dish, add the cheese cut into pieces and the grated cheese.
- Continue making layers with the pasta, vegetables, and the cheeses.
- Place the butter in a small saucepan with the garlic and heat well.
- Pour the garlic butter over the pizzoccheri and add some pepper.
- Bake for 20 minutes.
- Remove from the oven and serve hot.
PER SERVING *
|Calories1240Calories from Fat670|
|% DAILY VALUE*|
|Calories from Fat670|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.