How to make the Pizzocheri with Cabbage and Cheese:
Pizzoccheri, a typical product of Valtellina, a mountain area in
Northern Italy, are cut into strips very much like tagliataelle,
but made with buckwhheat flour which gives it a very distinctive flavor.
Because of the richness of the dressing - a mix of patatoes, cheese,
butter and cabbage - pasticcio di pizzoccheri is a typical winter
dish.
Local cheese specialties such as Toma or Bitto are traditional
dressing, but can be replaced with Parmigiano.
Bring a large pot of salted, water to a boil. Put in the potatoes, and the
strips of cabbage leaves. When the potatoes are cooked, add pizzoccheri and cook until just al dente. Drain and place
into a heated bowl alternating layers of Toma or Bitto cut
into strips, Parmigiano and butter (previously browned with garlic and
sage). Add pepper to taste and serve immediate
Pizzoccheri
Specialty pasta from the Italian Alps. This hearty,
fibrous noodle is a specialty pasta from the Italian Alps (Valtellina)
made with half buckwheat flour and half durum wheat. Approximate cooking
time: 15 minutes
Teglio is the historical center of buckwheat
cultivation and traditionally the homeland of pizzoccheri, which are
dark-coloured thick tagliatelle made from a mixture of buckwheat flour
and wheat flour. They are served with potatoes, spinach, chard and Savoy
cabbage enriched with local cheese, preferably Bitto. It was the local
cultivation of the town, which provided all these ingredients, that led
to such a delicious recipe. Brasciadei, ring-shaped rye bread left to go
dry and crunchy, is also added to the Teglio pizzoccheri. Another
speciality of Valtellina is the Sciatt puff, which consists of cheese
cubes covered in buckwheat batter with a drop of grappa and served on a
bed of green chicory. The cuisine of Alta Valtellina, the area around
Bormio and Livigno, is strongly influenced by South Tyrol and Engadina,
and its typical dishes include Kanedel, Gnocc with white flour and
Sughet.Tirano has unusual specialties like the traditional dish of
Chiscioi, tasty cheese and buckwheat fritters, and deserts like the
honey and walnut Cupeta.
For more information, contact the Accademia del Pizzocchero
www.accademiadelpizzocchero.it
Serves 8
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