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Pizzoccheri - Italian recipe

GialloZafferano's picture
The pizzoccheri is a traditional dish of Valtellina cuisine, northern Italy, worldwide known and much appreciated in the cold season!
Ingredients
For the dough
  Buckwheat flour 400 Gram
  All purpose flour 100 Gram
  Water 250 Milliliter
  Salt 2 Pinch
For the sauce
  Chard leaves/Savoy cabbage 250 Gram
  Fontina cheese/Valtellina casera 250 Gram, grated
  Grana/Parmesan cheese 150 Gram, grated
  Potatoes 350 Gram, dice
  Butter 100 Gram
  Garlic 1 Clove (5 gm)
  Salt and pepper To Taste
Directions

GETTING READY
1. In a large bowl, mix the flour & salt water then combine the ingredients; once blended, transfer to a work surface and knead, when you have a smooth and even dough, wrap in cling film and let it rest in a fresh place for at least half an hour.
2. Peel and cut the potatoes into cubes.
3. Take the chard, strip the leaves from the stem by making a v-cut, chop the leaves & cut the stems into sticks, about ½ inch (1 cm) wide, so they'll cook evenly.
4. Grate the casera (or fontina) cheese, and the grana (or parmesan) cheese and keep it aside until needed.
5. Heat an oven dish, or a baking pan, in the oven at 350°F, until nice and hot.

MAKING
6. Take the dough and, on a floured surface, roll it out with a rolling pin to a thickness of 1/10 inch (2-3 mm). Once the dough is the right thickness, cut into stripes, about 3 inches (7-8 cm) wide.
7. Now overlap the stripes, that have been dusted with flour to prevent sticking, and, with a knife, cut into ribbons, about ¼ inch (½ cm) wide.
8. Bring a large pot with salted water to a boil, drop in the potatoes and the chard. As soon as it returns to a boil add the pizzoccheri, they should cook for about 10 minutes.
9. Take a small pan, sauté the garlic in butter until golden brown, then turn off the heat, remove the garlic and set the butter aside to be used later for dressing.
10. When the pizzoccheri are cooked, turn off the heat, take the oven dish, that is hot and arrange the layers with a slotted spoon remove the pizzoccheri along with the chard and place on the bottom, then sprinkle plenty of grated cheese and repeat another layer.
11. Finish by sprinkling the grated cheese on top and finally drizzle the melted garlic butter.
12. Bake in the hot oven until the cheese has melted.

SERVING
13. Serve the pizzoccheri hot. Buon Appetito everybody and enjoy.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Northern Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Pasta
Interest: 
Winter
Preparation Time: 
50 Minutes
Cook Time: 
15 Minutes
Ready In: 
65 Minutes
Servings: 
6
Story
It's bitterly cold outside today, so I want to make the pizzoccheri, a rich and very substantial meal, let's see how to do!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 720 Calories from Fat 320

% Daily Value*

Total Fat 36 g55.9%

Saturated Fat 22.1 g110.3%

Trans Fat 0 g

Cholesterol 104.2 mg34.7%

Sodium 798.8 mg33.3%

Total Carbohydrates 73 g24.3%

Dietary Fiber 9.1 g36.3%

Sugars 3.4 g

Protein 33 g65.8%

Vitamin A 66.9% Vitamin C 40.4%

Calcium 29.3% Iron 26.7%

*Based on a 2000 Calorie diet

Pizzoccheri - Italian Recipe Recipe Video