Pizzoccheri are a traditional recipe from Lombardy, a north Italy region. Buckwheat is the most important staple in this region, and the grain is often ground into flour for making this pasta. Believe me, is no light recipe. Its amazing and enveloping smell will definitely hug and warm you up over autumn and winter.
Since I moved to Lugano, I have tried very hard to embrace the flavour of this city. Luganese, and more in general Ticinese, kitchen (the Italian canton of Switzerland) is strongly and highly influenced by northern Italy and southern France. Hence, one of their very typical dishes is Pizzoccheri alla Valtellinese. Strong flavours and simple healthy ingredients are the basis of this amazing dish.
Pizzoccheri are traditionally prepared with cabbage and potatoes… and loads of cheese. However, depending on the season, the cabbage can be substituted with green beans or green beet. The result will be the same: some tasty, heartwarming pasta with a delicious enwrapping smell and flavour. Perfect for the colder evenings to come… or recovering some energy after a long hike.
“I think fitting in is highly overrated. I’d rather just fit out… Fitting out means being who you are, even when people insist that you have to change. Fitting out means taking up space, not apologizing for yourself, and not agreeing with those who seek to label you with stereotypes.”
Golda Poretsky
Pizzoccheri alla Valtellinese
Equipment
- 1 Pot with Salted Boiling Water
- 1 frying pan
- 1 Bowl
- 1 Rolling Pin
Ingredients
- 350 gr Buckwheat Flour plus extra for dusting
- 100 gr White Flour
- 200 gr Potatoes
- 150 gr Green Beans or Cabbage
- 100 gr Semi Fat Cheese I used
- 50 gr Grated Parmesan
- 30 gr Butter
Instructions
- Start from the dough. Mix the flours with water in a bowl and knead until smooth, then transfer to a floured surface and knead vigorously for a bit longer. Try to get a very elastic dough, it should be silky, not too soft. Flour the surface again and start rolling the dough out with a rolling pin.
- Get to 0.2 mm thickness, cut out the edges and make the strings. Cut with a sharp knife into strips about 7 cm wide. If necessary, overlap 3 strips one on top of the other, sprinkling them with a little buckwheat flour 14this method makes it faster to obtain the pizzoccheri pasta correctly, cutting the overlapping strips into slices about 0.5-1 cm thick. Set the first pizzoccheri obtained aside, then continue in the same way with the rest of the dough.
- Start prepare the seasoning by cleaning the green beans and cooking them in the pot with salted boiling water for 8 minutes. Peel the potatoes, chop them into pieces and add them to the pot with green bean, for another 8 minutes. At this point, add the pizzoccheri and cook them for 10 minutes.
- In a frying pan, warm up the butter. Drain the pasta and veggies mixture with a colander and immediately transfer them in the pot, making layers with the cheese. Continue until all the pasta and veggies are drained, mix slightly to let the cheese melt. Sprinkle with parmesan and black pepper if you like. Enjoy warm!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
