Buckwheat Tagliatelle from Valtellina Cooking Recipe – Pizzoccheri Della Valtellina Recipe

Buckwheat Tagliatelle from Valtellina Cooking Recipe – Pizzoccheri Della Valtellina Recipe

Pizzoccheri are made with buckwheat flour, usually accompanied by a sauce made from local vegetables and cheeses.

Serves 4

Preparation time: 1 hour
Resting time for dough: 30 minutes
Cooking time: 25 minutes

Ingredients

Dough for pizzoccheri

  • 1 ¾ cups (10 oz./300 g) buckwheat flour
  • 1 cup (3 ½ oz./100 g) bread flour
  • 1 cup (250 ml) lukewarm water
  • 2 eggs (optional)
  • 1 tablespoon olive oil Salt

Sauce

  • 2 oz. (50 g) fontina or other quick-melting cheese
  • ¾ oz. (20 g) Parmesan
  • 1 onion
  • 5 oz. (150 g) potatoes
  • 6 oz. (200 g) chard (in summer) or cabbage (in winter) or spinach
  • A few sage leaves
  • 1 clove garlic
  • ¼ stick (1 oz./30 g) butter
  • Salt, pepper

Equipment

  • 1 rolling pin
  • Pasta dryer (or dry dish towel)

Buckwheat Tagliatelle from Valtellina Cooking Recipe 1

Cooking Method

Make the pizzoccheri.

  • Sift the flours together onto a smooth surface (preferably wooden) or into a large bowl.
  • Make a well in the flour and pour in the lukewarm water and the eggs if using, oil, and the salt (in this order).
  • Stir all this into the flour gradually, making sure that it does not overflow.
  • When all the flour is incorporated, knead the dough as firmly as possible until it forms a smooth ball (approximately 10 minutes).
  • Cover it completely with plastic wrap to protect it from the air.
  • Leave to rest for 30 minutes.
  • Once the dough has rested, roll it out on a flat surface (preferably wooden) from the center toward the outer edge, using a rolling pin.
  • Give the dough a quarter turn (90 degrees) and turn it over. Do both frequently.
  • Continue until you have a thin, uniformly rolled sheet (⅛ in./3 mm).
  • Cut into small tagliatelle of approximately 2 ½ × ½ in. (6 × 1 cm).
  • If you do not have a pasta dryer, lightly flour a dry dish towel, lay it on a tray, and spread the tagliatelle out on it.

Prepare the sauce.

  • Dice the cheeses.
  • Peel the onion and chop finely.
  • Peel the potatoes and cut them into small cubes.
  • Clean the chard (or cabbage or spinach) and cut it into ribbons.
  • Bring salted water to a boil.
  • Cook the chard, cabbage, or spinach for 8 to 10 minutes.
  • Add the potato and cook for 3 minutes longer.
  • Add the pizzoccheri and let everything cook for an additional 4 minutes.
  • Soften the chopped onion, sage, and unpeeled garlic clove in the butter in a skillet.
  • Drain the pasta and vegetables (reserving some of the cooking water).
  • Add to the skillet, adding the cheeses and a little of the cooking water.
  • Serve very hot, seasoned with freshly ground black pepper.

Suggested food/wine match

  • Rainoldi, Sassella Riserva—Valtellina superiore DOCG

Chefs notes

To vary the flavor, add some black truffle paste to the sauce and decorate with shaved truffle.
To vary the cooking method, instead of heating the pizzoccheri with the sauce in the skillet, cook them in advance and bake them in the oven with thin slices of one of the cheeses on top Sprinkle with Parmesan to serve.

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