Pasticcio Di Pizzoccheri – Cabbage Cheese Pizzocheri
1/2 lb. potatoes, peeled and cubed
1 lb. cabbage
1 lb. pizzoccheri
10 oz. fresh cheese (Toma, Bitto or Parmigiano)
5 oz. grated Parmigiano
1/2 lb. butter
4 cloves garlic
How to make the PASTICCIO DI PIZZOCHERI – Pizzocheri with Cabbage and Cheese:
Pizzoccheri, a typical product of Valtellina, a mountain area in Northern Italy, is cut into strips like tagliatelle but made with buckwheat flour, giving it a very distinctive flavor.
Because of the richness of the dressing – a mix of potatoes, 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 alternating layers of Toma or Bitto into a heated bowl cut into strips, Parmigiano, and butter (previously browned with garlic and sage). Add pepper to taste and serve immediately.
Pasticcio Di Pizzoccheri – Cabbage Cheese Pizzocheri is a Regional recipe from Lombardy
It is a 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, a thick dark-colored 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. The local cultivation of the town, which provided all these ingredients, 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 specialty 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. Its typical dishes include Kandel, Gnocc with white flour, and Sughet. In addition, Tirano has unusual specialties like the traditional dish of Chiscioi, tasty cheese and buckwheat cakes, and deserts like honey and walnut Cupeta.
For more information, contact the Accademia del Pizzocchero