PASTICCIO DI PIZZOCCHERI

Ingredients

1/2 lb. potatoes, peeled and cubed
1 lb. cabbage
1 lb. pizzoccheri
10 oz. fresh cheese (Toma, Bitto or Parmigiano)
fresh sage
5 oz. grated Parmigiano
1/2 lb. butter
4 cloves garlic
pepper

How to make the Pizzocheri with Cabbage and Cheese:

Pizzoccheri, a typical product of Valtellina, a mountain area in Northern Italy, are cut into strips very much like tagliataelle, but made with buckwhheat flour which gives it a very distinctive flavor.

Because of the richness of the dressing – a mix of patatoes, 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 into a heated bowl alternating layers of Toma or Bitto cut into strips, Parmigiano and butter (previously browned with garlic and sage). Add pepper to taste and serve immediate

Serves 8

Regional recipe from Lombardy

Pizzoccheri

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, which are dark-coloured thick 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. It was the local cultivation of the town, which provided all these ingredients, that 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 speciality 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, and its typical dishes include Kanedel, Gnocc with white flour and Sughet.Tirano has unusual specialties like the traditional dish of Chiscioi, tasty cheese and buckwheat fritters, and deserts like the honey and walnut Cupeta.

For more information, contact the Accademia del Pizzocchero