Recipe Main courses
Pizzoccheri
This delicacy with short ribbon noodles made from buckwheat flour is as much a part of Valposchiavo as the Italian language. The big secret, by the way, is the cheese mixture.
Ingredients for 4 People
Pizzoccheri
- 300 g buckwheat flour
- 200 g wheat flour
- ½ tsp salt
- Approx. 1-2 cups of water
Further ingredients
- Approx. 3 litres of water
- 1 tsp salt
- 150 g carrots
- 150 g potatoes
- 150 g savoy cabbage
- Optional seasonal vegetables: e.g. chard, peas, beans, spinach
- 250 g alpine cheese (full-fat), grated into shavings
- 150 g Grottino or Parmesan cheese, grated
- 150 g butter
- 1 clove of garlic, sliced
- 3-4 sage leaves
- pepper
Preparation
- Mix the flour with the salt and knead with the water for approx. 5 minutes to form a smooth dough. Using a rolling pin, roll out the dough to a thickness of approx. 2-3 mm and cut into 7-8 cm wide strips. Dust the strips generously with flour and place one on top of the other. Cut into noodles approx. 5 mm wide.
- Bring the water to the boil in a large pan.
- Prepare the vegetables and cut into even pieces, add to the boiling salted water according to the cooking time. Cooking times: Carrots, savoy cabbage, beans and peas (approx. 20 min); potatoes, chard (approx. 15 min); spinach (approx. 10 min)
- Add the pizzoccheri to the cooking water about 10 minutes before the vegetables are cooked.
- Skim off the pizzoccheri and vegetables with a slotted spoon. Place in layers alternating with the grated cheese in a preheated oven dish.
- Heat the butter, brown the garlic and sage in it and pour over the pizzoccheri. Season with a little pepper and serve hot without mixing.
