Pizzoccheri recipe: Difference between revisions
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A [[vegetarian]] cheese [[pasta]] dish using [[pizzoccheri]], a flat tagliatelle that is made with a mixture of buckwheat flour and wheat flour. | A [[vegetarian]] cheese [[pasta]] dish using [[pizzoccheri]], a flat tagliatelle that is made with a mixture of buckwheat flour and wheat flour. | ||
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|TotalCalories = 5029 | |TotalCalories = 5029 | ||
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|CookTime = 25 minutes | |CookTime = 25 minutes | ||
|Image = [[Image:Pizzoccheri recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Pizzoccheri recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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'''For the pasta:''' | |||
{{RecipeIngredients | |||
| 400 g of [[buckwheat flour]] | |||
| 100 g of [[white flour]] | |||
| 250 ml of water | |||
}} | |||
'''Other ingredients:''' | |||
{{RecipeIngredientsNB | {{RecipeIngredientsNB | ||
| 250 g of [[Valtellina casera cheese|Valtellina Casera]] | | 250 g of [[Valtellina casera cheese|Valtellina Casera]] | ||
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[[Category:Unusual recipes]] | [[Category:Unusual recipes]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/pizzoccherirecipe|#pizzoccherirecipe]] [[Special:Search/valtellinacaseracheese|#valtellinacaseracheese]] [[Special:Search/pizzoccheri|#pizzoccheri]] [[Special:Search/bittovaltellinacheese|#bittovaltellinacheese]] [[Special:Search/skimmer|#skimmer]] [[Special:Search/rollingpin|#rollingpin]] [[Special:Search/buckwheatflour|#buckwheatflour]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/blackpepper|#blackpepper]] [[Special:Search/pasta|#pasta]] [[Special:Search/fontinacheese|#fontinacheese]] | ||
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Latest revision as of 15:08, 12 April 2024
A vegetarian cheese pasta dish using pizzoccheri, a flat tagliatelle that is made with a mixture of buckwheat flour and wheat flour.
| Pizzoccheri recipe | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 1257 |
| Ready in: | 40 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 21st January 2013 |
|
Best recipe reviewAn unusual dish 4.8/5 Nice idea Julia - I now have some pizzochecheri so must try this again, now with the proper pasta! |
For the pasta:
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 400 g of buckwheat flour
- 100 g of white flour
- 250 ml of water
Other ingredients:
- 250 g of Valtellina Casera
- 150 g of grated Parmigiano Reggiano cheese
- 200 g of Savoy cabbage
- 250 g potatoes
- 200 g of butter
- 1 clove of garlic, black pepper
Method
For the pasta:
- mix the two flours with water and knead for about 5 minutes
- with a rolling pin roll the dough to a thickness of 2-3 mm
- cut 7-8 cm wide strips, overlap the strips and cut across the width, yielding about 5 millimeters wide sort of short noodles
Cooking:
- cut the cabbage in short strips, the potatoes in small dices and boil in salted water for 10-15 minutes
- add the pizzoccheri and boil for about 10 minutes
- using a skimmer make a layer of pizzoccheri (with cabbage and potatoes) in a baking tin, sprinkle with grated Parmigiano Reggiano cheese and Valtellina Casera cut into flakes
- continue layering pizzoccheri and cheese
- fry the garlic in the butter and pour it in the baking tin without mixing
-
Pizzoccheri
-
Dried pizzoccheri
Serving suggestions
Serve piping hot.
Pizzoccheri pairs well with a full bodied local red wine: Valtellina Superiore
Variations
- If you do not find Valtellina Casera cheese, you can try with Bitto, Fontina, Cheddar or all Parmigiano Reggiano cheese instead
- If you do not want to make the pasta, you can buy it already made
- When you fry the garlic you can add sage as well
- Make sure to have a little bit of cheese left for the last layer and put it in a hot (~200 °C) oven for 5 minutes before serving
See also
- http://www.accademiadelpizzocchero.it/ricetta.html
- http://en.wikipedia.org/wiki/Pizzoccheri
- http://www.bbc.co.uk/food/recipes/pizzoccheri_88971
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