The pizzòccheri of Valtellina is a variety of pasta prepared with buckwheat flour mixed with other flours. Similar to tagliatelle, but greyish in color, pizzoccheri is a traditional dish of Valtellina, in particular of Teglio.
They should not be confused with the pizzoccheri of Chiavenna, which are instead a particular variety of gnocchi, prepared with wheat flour and dry bread soaked in milk. In 2016 the product has obtained from the European Union the recognition of protected geographical indication (PGI).
2 cloves garlic
50 grams of butter
250 grams of potatoes
50 grams of spinach
150 grams of Parmigiano Reggiano cheese
100 grams of cabbage
5 leaves of sage
300 grams of soft cheese
400 grams of pizzoccheri
100 grams of Swiss chards
How to make the Pizzoccheri valtellinesi:
Cook the peeled potatoes in salted water, add the chopped vegetables. When the water will boil, add the pizzoccheri. Cook for another 10 minutes, then drain it into a bowl, alternating a layer of pizzoccheri and vegetables with a layer of soft cheese or type casera Bitto (alternatively the classic fontina, easier to find) and Parmesan cheese. Season with a sauce that you have previously made with sage or garlic sautéed in plenty of butter and pepper.
Regional recipe from Lombardy