Pizzoccheri, pronounced ‘pizzo-kke-ree’, a pasta made from buckwheat flour and therefore dark in colour. Similar to short dark in colour tagliatelle and are one of the traditional recipes of northern Lombardy, especially of the Valtellina, an eastern mountainous area of the region. A plate of Pizzoccheri is fairly satisfying as it is packed with butter and cheese (Bitto, a locally produced cheese that can be replaced by Fontina), potatoes and Savoy cabbage.
Buckwheat flour is also used to make focaccia: buckwheat-flour-focaccia-and-thyme
Serves: 4 | Preparation : 1 h | Cooking : 30 mins
- Buckwheat flour, sifted: 200 g
- Italian 00 plain flour / All Purpose, sifted: 50 g
- Fontina Italian Cheese (or Bitto), grated: 200 g
- Butter, unsalted: 200 g
- Water at room temperature: 150 ml
- Potato, medium-sized, cut into chunks: 3
- Garlic cloves: 4
- Savoy Cabbage: 1, cut into thin strips
- Salt and pepper: to taste
On a work surface, make a well with the two sifted flours.
In the centre of the well, pour in the water a little at a time, starting to mix with a fork. Gradually add all the water and start to knead it by hand until you get a firm and homogeneous dough.
Now roll it out with a rolling pin, cut out strips of dough about 8cm long.
Overlap the strips and cut them into 1 cm wide strips.
In a pot of boiling water, boil potato chunks and savoy cabbage strips together and allow them to soften.
When it’s 5 minutes before the end of cooking, add Pizzoccheri and salt to taste.
Melt the butter and brown garlic cloves.
Drain Pizzoccheri and vegetables together with a skimmer, place in a baking dish alternating layers of Pizzoccheri and vegetables, Fontina cheese, melted butter and garlic cloves, stir and serve.
If you wish, you can also put Pizzoccheri in the oven to 180 C / 350 F / Gas 4 10 minutes.