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Pizzoccheri della Valtellina

Writer's picture: CWKCWK



Every few years I get it in my head to make this dish. It's time consuming (because I make the pasta from scratch) and so rich I can actually only eat a few bites before I get sleepy. I can see why it's a popular dish in cold weather. It's hearty and utterly delicious. Deliziosa.


It's a regional specialty from Lombardy Italy that has it's own DOP designation. That means it's so specific to the area that it's protected by a government body, the way Champagne is in France. The dish is made with buckwheat pasta, potatoes and cabbage bathed in a gooey sauce of local cheese, and garlic scented butter. I did say it's rich and hearty, right?


I made a video for this that shows two servings. This version makes enough for four people.


To begin, make your pasta. It will need to rest for an hour while you prep the rest of the ingredients.


  1. In a bowl, whisk together 1 cup of semolina flour, 1/4 cup of AP flour and 1/4 buckwheat flour. Add an egg yolk, 1 T olive oil and a pinch of salt.


  2. Add to a mixer with the dough hook attachment and slowly incorporate cold water until the dough comes together and is springy. It should be about 1/2 cup of water but may take more or less, depending. Knead for about 5 minutes. Form into a ball, cover and let rest.


  3. Meanwhile, add 3 chopped potatoes to salted water and boil for 4 minutes. Add 1/2 of a savoy cabbage that has been sliced. When the potato is soft and the cabbage is wilted, strain and remove.


  4. On a lightly floured surface, roll out your pasta and cut into 2x1/2 inch strips. I used a pasta maker, but you can do this by hand. It's a rustic dish.


  5. Add the pasta to the simmering, salted water and cook, stirring occasionally until al dente. This will take about 2 minutes. Drain and set aside.


  6. In another small pan, warm 2 T butter with 1 or 2 smashed cloves of garlic and a few sprigs of sage. When melted, strain into the sauce pan you cooked the pasta in and add 2 T heavy cream. Add 2 cups of shredded fontina cheese, stir to melt and add in the potatoes, cabbage and pasta.


  7. Season with salt and pepper and serve.



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