Pizzoccheri alla Valtellinese Recipe

Ingredients:

• 400g buckwheat flour
• 100g wheat flour
• 400g savoy cabbage, chopped
• 250g potatoes, peeled and cubed
• 200g butter
• 200g grated Parmesan cheese
• 2 cloves of garlic, minced
• salt and pepper

Directions:

1. In a large mixing bowl, combine the buckwheat and wheat flour. Gradually add water to form a firm dough. Knead the dough for several minutes, then cover with plastic wrap and let rest for 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the chopped cabbage and potatoes, and cook for about 15 minutes or until tender. Drain, reserving about 1 cup of the cooking liquid.
3. In a separate pan, melt the butter over low heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
4. Roll out the dough on a floured surface to a thickness of about 3mm. Cut the dough into 1-2cm wide strips, then cut the strips into 5-6cm lengths.
5. Boil the pizzoccheri in the reserved cabbage and potato cooking liquid for about 5 minutes or until al dente. Drain.
6. In a large serving bowl, layer the cooked pizzoccheri, cabbage and potato mixture, Parmesan cheese, and garlic butter. Repeat the layers, ending with a layer of cheese and butter on top.
7. Bake the pizzoccheri in a preheated oven at 180°C for about 10-15 minutes, or until the cheese is melted and bubbly. Serve hot.

Verdict and Serving Suggestions:

Pizzoccheri alla Valtellinese is a traditional dish from the Italian region of Lombardy that is perfect for a comforting winter meal. The combination of hearty buckwheat pasta, tender cabbage and potatoes, and rich Parmesan cheese and garlic butter creates a delicious and satisfying dish that will warm you up from the inside out.

To serve, pair with a glass of red wine and a side salad. Enjoy!