Hearty and delicious, pizzochierri is one of the original apres-ski dishes, originating in the Swiss and Italian alps. What gives the dish its heft and nutty flavor are the buckwheat noodles, made from scratch, which are boiled with potatoes and cabbage leaves, then layered in a casserole dish with a rich cheese and a heady mix of butter, garlic, and onions and baked until molten. If that doesn’t sound like enough, it’s usually served with a generous sprinkling of Parmesan—and always piping hot.
- buckwheat flour (3 handfuls per person)
- all purpose flour (2 handfuls per person)
- 2 potatoes (cut into cubes)
- 1 bunch spinach
- 3 cabbage
- cheese (Casera or Valtellina, may substitute Montasio, Fontina, or Gouda, cut into cubes)
- parmesan cheese (grated, optional)
- Knead together the buckwheat flour, the all purpose flour, a pinch of salt, and the water. Let the dough rest covered for a few hours.
- Divide the dough into two parts and roll out each with a rolling pin, the sheets of dough should be slightly thicker than that for making egg noodles.
- Place one sheet on top of the other and cut them into strips approximately 5 centimeters wide. Then, place the strips on top of each other and slice them into noodles.
- Bring a stockpot full of water to a boil and add the potatoes and the cabbage leaves (or spinach or green beans).
- After a few minutes, add the Pizzoccheri; cook for approximately 15 minutes and drain.
- Begin layering the Pizzoccheri and vegetables in a baking dish with the cheese.
- Melt a generous amount of butter with the sage, onion, and garlic over low heat and pour it over the Pizzoccheri in the oven dish. Sprinkle with Parmesan cheese, if you wish, and serve hot.