Laura’s Pizzoccheri from Valtellina

Name: Laura’s Pizzoccheri from Valtellina
Cuisine: European
Ingredients: 400 g finely ground buckwheat flour; 100 g of all purpose flour; 2 g salt; 250-300 ml water; 200 g potato, peeled and diced small; 200 g savoy cabbage, roughly shredded; 100 g unsalted butter, reduce if you like; Two garlic cloves, sliced; 250 g fontina, Gruyère, or Emmental cheese; 100 g Parmesan cheese

3 steps

Updated at: Thu, 17 Aug 2023 03:01:29 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories495.2 kcal (25%)

Total Fat24.7 g (35%)

Carbs50.7 g (20%)

Sugars2.5 g (3%)

Protein21 g (42%)

Sodium507.8 mg (25%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

400gbuckwheat flour

finely ground

100gall purpose flour

2gsalt

250mlwater

200gpotato

peeled and diced small

200gsavoy cabbage

roughly shredded

100gunsalted butter

reduce if you like

2garlic cloves

sliced

250gfontina

Gruyère, or Emmental cheese

100gparmesan cheese

Instructions

Step 1

First make the pasta. Combine the flour and salt together and gradually mix in the water. You want a dough that feels smooth and plump, which neither crumbles nor sticks to your hands. It doesn’t need to rest. Roll it out as he would pastry, to a thickness of about 2 to 3 mm. Then use a knife to make short tagliatelle, 3 inches long and a quarter inch wide.

Step 2

To make the sauce, bring a large pot of salted water to boil. Add the potatoes and let them cook for a couple of minutes before chucking in the cabbage. After another five minutes, add the pasta to the same pot and continue to cook everything for around 10 minutes, until pasta is done. Test one to check. Have ready a warmed baking dish or platter.

Step 3

Melt the butter in a frying pan and sauté the garlic until it is slightly golden but not burnt. Put it to one side while you assemble the pasta with the cheese. Drain the pasta and potato cabbage mixture, and add some to the warmed platter, followed by a scattering of both cheeses. Repeat the layers, finishing with the cheese. Warm up your garlic butter and pour it over everything. Do not mix. Feel free to finish in a hot oven so the cheese melts and bubbles.