PIZZOCCHERI
Buckwheat flour, white flour, savoy cabbage, potatoes, Casera DOP cheese, Grana Padano, butter, and garlic.
Moderate
Lombardy
An hour's passage
870 Kcal
PIZZOCCHERI
Buckwheat flour, white flour, savoy cabbage, potatoes, Casera DOP cheese, Grana Padano, butter, and garlic.
Moderate
Lombardy
An hour's passage
870 Kcal
PIZZOCCHERI
Buckwheat flour, white flour, savoy cabbage, potatoes, Casera DOP cheese, Grana Padano, butter, and garlic.
Moderate
Lombardy
An hour's passage
870 Kcal
GENESIS
Pizzoccheri stand as an emblematic masterpiece of Valtellina. Their history is intimately bound to local pastoral traditions, where the ingenuity and absolute purity of ingredients unite to yield a dish of profound, resonant flavor. The earliest written chronicles of pizzoccheri date back to the sixteenth century, yet it is highly probable that their origins lie deeper within the mists of antiquity.
Buckwheat flour, the noble cornerstone of this dish, was once widespread across these mountainous realms, cherished for its resilience against the biting cold and its ability to flourish in unforgiving landscapes. Compounding this flour into dough was an artful means of honoring local bounty, crafting a nurturing and robust sustenance ideal for enduring the rigor of the alpine climate.
In the year 2002, the Accademia del Pizzocchero di Teglio solemnly deposited the official recipe with the Chamber of Commerce of Sondrio, securing the prestigious Municipal Denomination (De.Co.) status. This sublime act has served to safeguard the sacred heritage of pizzoccheri, elevating and disseminating their renown across both national borders and the global stage.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Buckwheat flour
White flour 00
Water
400 g
100 g
to taste
FOR THE EMBELLISHMENT
Savoy cabbage
Potatoes
Valtellina Casera PDO cheese
Grated Grana cheese
Butter
Garlic
Salt and pepper
200 g
250 g
250 g
150 g
200 g
1
to taste
CURATION
The Dough:
Blend the two flours upon the pastry board, shape them into a well, and gently introduce tepid water until a smooth, harmonious dough is born.
Knead this creation for some 5 minutes, then roll it with the pin until it reaches a delicate thickness of 2-3 mm.
Cut the sheet of pasta into ribbons approximately 7-8 cm wide, layer them with care, and slice them into strips of about 5 mm in width.The Cook:
Wash and shred the Savoy cabbage into ribbons, and dice the potatoes into small cubes.
In a generous vessel of water, raise a vigorous, salted boil.
Entrust the potatoes and cabbage to the water, letting them cook for some 5 minutes.
Introduce the pizzoccheri to this boiling bath and cook for approximately 10 minutes, or until they reach the perfect state of being 'al dente'.The Dressing:
Meanwhile, gently dice the Casera cheese.
In a small copper pan, melt the butter alongside cloves of garlic and fragrant sage leaves, coaxing the butter until it sings in a warm, golden hue.
Drain the pizzoccheri and their accompanying vegetables with a slotted spoon, transferring a portion into a well-warmed dish, then scatter grated Grana and Casera DOP over them. Continue this beautiful alchemy, alternating layers of pasta and cheese.
To finish, crown the dish with the golden, melted butter, cascading it over the pizzoccheri.
Grind fresh pepper over the masterpiece and serve while still radiantly hot.
aspiration
You may substitute the Savoy cabbage with chard or green beans.
Should Valtellina Casera DOP cheese elude you, another semi-fat cheese of melting grace may be embraced.
To invite a touch of fresh vitality, a few sage leaves may be gently coaxed in the sizzling butter.
GENESIS
Pizzoccheri stand as an emblematic masterpiece of Valtellina. Their history is intimately bound to local pastoral traditions, where the ingenuity and absolute purity of ingredients unite to yield a dish of profound, resonant flavor. The earliest written chronicles of pizzoccheri date back to the sixteenth century, yet it is highly probable that their origins lie deeper within the mists of antiquity.
Buckwheat flour, the noble cornerstone of this dish, was once widespread across these mountainous realms, cherished for its resilience against the biting cold and its ability to flourish in unforgiving landscapes. Compounding this flour into dough was an artful means of honoring local bounty, crafting a nurturing and robust sustenance ideal for enduring the rigor of the alpine climate.
In the year 2002, the Accademia del Pizzocchero di Teglio solemnly deposited the official recipe with the Chamber of Commerce of Sondrio, securing the prestigious Municipal Denomination (De.Co.) status. This sublime act has served to safeguard the sacred heritage of pizzoccheri, elevating and disseminating their renown across both national borders and the global stage.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Buckwheat flour
White flour 00
Water
400 g
100 g
to taste
FOR THE EMBELLISHMENT
Savoy cabbage
Potatoes
Valtellina Casera PDO cheese
Grated Grana cheese
Butter
Garlic
Salt and pepper
200 g
250 g
250 g
150 g
200 g
1
to taste
CURATION
The Dough:
Blend the two flours upon the pastry board, shape them into a well, and gently introduce tepid water until a smooth, harmonious dough is born.
Knead this creation for some 5 minutes, then roll it with the pin until it reaches a delicate thickness of 2-3 mm.
Cut the sheet of pasta into ribbons approximately 7-8 cm wide, layer them with care, and slice them into strips of about 5 mm in width.The Cook:
Wash and shred the Savoy cabbage into ribbons, and dice the potatoes into small cubes.
In a generous vessel of water, raise a vigorous, salted boil.
Entrust the potatoes and cabbage to the water, letting them cook for some 5 minutes.
Introduce the pizzoccheri to this boiling bath and cook for approximately 10 minutes, or until they reach the perfect state of being 'al dente'.The Dressing:
Meanwhile, gently dice the Casera cheese.
In a small copper pan, melt the butter alongside cloves of garlic and fragrant sage leaves, coaxing the butter until it sings in a warm, golden hue.
Drain the pizzoccheri and their accompanying vegetables with a slotted spoon, transferring a portion into a well-warmed dish, then scatter grated Grana and Casera DOP over them. Continue this beautiful alchemy, alternating layers of pasta and cheese.
To finish, crown the dish with the golden, melted butter, cascading it over the pizzoccheri.
Grind fresh pepper over the masterpiece and serve while still radiantly hot.
aspiration
You may substitute the Savoy cabbage with chard or green beans.
Should Valtellina Casera DOP cheese elude you, another semi-fat cheese of melting grace may be embraced.
To invite a touch of fresh vitality, a few sage leaves may be gently coaxed in the sizzling butter.
latest culinary creations
GENESIS
Pizzoccheri stand as an emblematic masterpiece of Valtellina. Their history is intimately bound to local pastoral traditions, where the ingenuity and absolute purity of ingredients unite to yield a dish of profound, resonant flavor. The earliest written chronicles of pizzoccheri date back to the sixteenth century, yet it is highly probable that their origins lie deeper within the mists of antiquity.
Buckwheat flour, the noble cornerstone of this dish, was once widespread across these mountainous realms, cherished for its resilience against the biting cold and its ability to flourish in unforgiving landscapes. Compounding this flour into dough was an artful means of honoring local bounty, crafting a nurturing and robust sustenance ideal for enduring the rigor of the alpine climate.
In the year 2002, the Accademia del Pizzocchero di Teglio solemnly deposited the official recipe with the Chamber of Commerce of Sondrio, securing the prestigious Municipal Denomination (De.Co.) status. This sublime act has served to safeguard the sacred heritage of pizzoccheri, elevating and disseminating their renown across both national borders and the global stage.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Buckwheat flour
White flour 00
Water
400 g
100 g
to taste
FOR THE EMBELLISHMENT
Savoy cabbage
Potatoes
Valtellina Casera PDO cheese
Grated Grana cheese
Butter
Garlic
Salt and pepper
200 g
250 g
250 g
150 g
200 g
1
to taste
CURATION
The Dough:
Blend the two flours upon the pastry board, shape them into a well, and gently introduce tepid water until a smooth, harmonious dough is born.
Knead this creation for some 5 minutes, then roll it with the pin until it reaches a delicate thickness of 2-3 mm.
Cut the sheet of pasta into ribbons approximately 7-8 cm wide, layer them with care, and slice them into strips of about 5 mm in width.The Cook:
Wash and shred the Savoy cabbage into ribbons, and dice the potatoes into small cubes.
In a generous vessel of water, raise a vigorous, salted boil.
Entrust the potatoes and cabbage to the water, letting them cook for some 5 minutes.
Introduce the pizzoccheri to this boiling bath and cook for approximately 10 minutes, or until they reach the perfect state of being 'al dente'.The Dressing:
Meanwhile, gently dice the Casera cheese.
In a small copper pan, melt the butter alongside cloves of garlic and fragrant sage leaves, coaxing the butter until it sings in a warm, golden hue.
Drain the pizzoccheri and their accompanying vegetables with a slotted spoon, transferring a portion into a well-warmed dish, then scatter grated Grana and Casera DOP over them. Continue this beautiful alchemy, alternating layers of pasta and cheese.
To finish, crown the dish with the golden, melted butter, cascading it over the pizzoccheri.
Grind fresh pepper over the masterpiece and serve while still radiantly hot.
aspiration
You may substitute the Savoy cabbage with chard or green beans.
Should Valtellina Casera DOP cheese elude you, another semi-fat cheese of melting grace may be embraced.
To invite a touch of fresh vitality, a few sage leaves may be gently coaxed in the sizzling butter.