[Image credit: Pizzoccheri Valtellinesi. by Emiko Davis]
Pizzoccheri is one of Lombardy’s typical winter pasta dishes. It usually consists of flat short tagliatelle noodles, made from buckwheat flour and common to the area of Valtellina in Northern Italy (the east shore of Lake Como). The buckwheat flour gives them a greyish color and they are easily made at home, by hand. The noodles are served with a mixture of greens (usually Swiss chards) and diced potatoes and dressed with butter sautéed garlic and sage and heaps of Swiss Casera cheese and of course Parmesan (or grana padano). This is truly a typical dish to the area of Lake Como, so on your next visit, be sure to try some!
Thank you Emiko for the great recipe and wonderful photos (all photos are credit to Emiko Davis).
The ingredients you’ll need:
For the pasta:
2 cups (200 grams) of fine buckwheat flour
1/2 cup (50 grams) of plain flour
About 1/2 cup (125 milliliters) water
Pinch of salt
For the pizzoccheri:
3 1/2 ounces (100 grams) of savoy cabbage or Swiss chard (about half a bunch)
4 1/2 ounces (125 grams) of potatoes (2 to 3 small potatoes)
1/3 cup (70 grams) of unsalted butter
4 1/2 ounces (125 grams) of Valtellina Casera DOP or Bitto (Gruyere or Fontina in substitution), shaved
2 ounces (about 60 grams) of Grana Padano, grated
1 clove of garlic
Freshly ground pepper
The full recipe with instructions can be found here. Buon Apetito!