THE RECIPE OF PIZZOCCHERI

RECIPE OF PIZZOCCHERI

Pizzoccheri are a type of pasta originating from Valtellina. As a form, reminiscent of the noodles are made from a dough made ​​with a portion of wheat flour and three parts of buckwheat flour, which makes them take on its characteristic gray color.

When cooked in the most classic, served with diced potatoes, cabbage and Parmesan or Grana suprattutto abundant. While it is very easy to find the Pizzoccheri ready, it is also easy to prepare by hand. 

With regard to the origin of the name, it seems that the word "Pizzoccheri" derives from the root "piz", or "bit", or from the word "pinch", in reference to the flattened shape of the pasta.

But we can now turn to the recipe.

ingredients

100 grams of wheat flour
300 g of buckwheat flour
250 grams of cabbage cut into strips
250 grams of diced potatoes
400 grams of butter
400 g of Bitto
1 cloves of garlic
1 onion
Grated Parmesan or Grana
salt
water

First you pizzoccheri: mix the flour of wheat and buckwheat flour, mixing it all with water for no more than 15 minutes. Then roll out the dough making it slightly thinner than half an inch, then cut it into strips about 7 inches long and about half a centimeter wide.

Now cook the potatoes and cabbage in boiling salted water for about 20 minutes, then add the pizzoccheri and continue to simmer for another 10 minutes.

Meanwhile, sauté the chopped onion in butter and garlic over low heat. At this point, drain pasta, potatoes and cabbage in a bowl and stir in the fried one by one, the Bitto cheese, wheat (or parmesan).

Serve piping hot pizzoccheri.