GLUTEN FREE Pizzoccheri pasta with cabbage, cheese and potatoes

Name: GLUTEN FREE Pizzoccheri pasta with cabbage, cheese and potatoes
Prep time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 60g unsalted butter; 250g peeled potatoes.; 1 garlic clove; 1 sprig of rosemary; 1 small savoy cabbage; 50g grated Grana Padano cheese.; 250g grated mild mountain cheese sliced (asiago or mild semi-hard cheddar will work); Salt and pepper to taste; 250g buckwheat flour; 250g gluten free flour; 275ml warm water

7 steps

Prep:1h

Pizzoccheri alla Valtellinese is a heart-warming dish from humble origins but one that requires well selected ingredients. It is the most characteristic dish from the Valtellina Valley and truly represents the spirit and the way of life of this mountain region in the north of Italy. As with every regional dish it is very important to use the right ingredients, here that's ripe savoy cabbage, creamy quality butter and mild mountain cheese. The Valtellina Valley is rich in buckwheat cultivations and using buckwheat flour in this tagliatelle (Pizzoccheri) makes the pasta dough harder to work with but has the benefit of being gluten free.

Updated at: Wed, 14 Feb 2024 17:35:42 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories915.7 kcal (46%)

Total Fat38.6 g (55%)

Carbs114.6 g (44%)

Sugars6.4 g (7%)

Protein30.2 g (60%)

Sodium1043.4 mg (52%)

Fiber12 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

60gunsalted butter

250gpotatoes

1 sprigrosemary

50gGrana Padano cheese

grated

250gmountain cheese

grated, mild, sliced, asiago or mild semi-hard cheddar will work

For the buckwheat pasta

250gbuckwheat flour

250ggluten free flour

275mlwater

warm

Instructions

Step 1

Start by preparing the pizzoccheri.

Step 2

In a bowl, mix together the two flours and add the warm water at roughly 40-50 degrees, knead by hand and as soon as the pasta dough is formed, place onto a table and keep kneading with energy until smooth and elastic.

Step 3

Once ready, let the dough rest wrapped it in cling film for about 10 minutes. After resting and with the help of a rolling pin or a pasta machine, start to roll the pasta gradually until about 2mm thickness. Dusting the pasta with some more buckwheat flour will help this process. Once you have the pasta sheets rolled out, with a sharp knife cut into short strips about half the length of traditional tagliatelle. Dust with extra buckwheat flour and set aside.

Step 4

To prepare the savoy cabbage and potatoes, place a large pot of water on the stove on a high heat. Remove the outer leaves of the cabbage and keep aside for a stock or soup and then rinse the cabbage well. Cut the cabbage into 4 parts and remove the internal hard stalk with a knife. Slice the cabbage and potatoes roughly into small chunks.

Step 5

Once the water boils, drop the potatoes in first and cook for 2-3 minutes, then add the cabbage. Keep mixing and after 3 more minutes gently add the pizzoccheri, but try not to let them all stick together by mixing the ingredients.

Step 6

While the potatoes, cabbage and pizzoccheri are cooking together, in a separate pan melt half of the butter with the garlic clove and rosemary and let it infuse for a few minutes until brown. Strain the pizzoccheri, cabbage and potatoes after 4/5 minutes or when cooked but the pasta has still little bite, and layer everything into a large pan alternating with the sliced cheese. Top with grated Grana Padano and a little black pepper! Cover the pan with a lid and let it reast a couple of minutes so the cheese starts to melt. Now pour the hot brown butter on top of the pizzoccheri and mix everything together, adding a splash of pasta water if necessary.

Step 7

serve straight away.