Pizzoccheri are a classic recipe of our wonderful italian cuisine, from the North precisely, it’s time to discover and taste a dish that also people intolerant to gluten can allow themselves without being worry !
Time of cooking
30 minutes
Servings
4
What did I use
A pastry board, a rolling pin or a machine for pasta, a knife, a pot, a little pan, a bowl
Ingredients
500 gr of buckwheat flour
200 gr of butter
250 gr fontina or asiago cheese
150 gr parmesan
200 gr savoy cabbage or swish chard
250 gr potatoes
1 slice of garlic
How did I do
I kneaded the flour with 350 ml of water, then I formed a ball with the dough and let it stand covered for half an hour.
In the meanwhile, I put the pot full of water on fire, I peeled and washed the potatoes then I cut them in pieces, leaving them in some water to avoid them to become black.
I cut the cheese in little cubes.
I stretched out the dough with the rolling pin and I cut it in stripes 5 mm large and 6/7 long.
I cooked the pizzoccheri and the potatoes together with the cabbage cut in little stripes for about 15 minutes.
While they were cooking, I melted the butter with garlic at low fire, being careful not to burn the garlic.
I dried the pizzoccheri, the potatoes and the cabbage and I put all of them in a large bowl alternating pizzoccheri, cheeses, vegetables and potatoes, doing more than one layer.
I finally added the garlic butter and served warm.
Buon appetito!
