Pizzoccheri della Valtellina

By LeeBoruchow

A classic comfort food dish from Lomardia. There are endless variations to the recipe, but the theme is still the same: pizzoccheri, potatoes, cabbage, and mountain cheese.

Ingredients

• Pizzoccheri:
• 1 recipe pizzocheri
• 2 medium waxy potatoes, 3/4 pounds, peeled and cut into 1" cubes
• 1 small head Savoy cabbage, cut into 1 inch thick strips
• 1 stick (8 tbsp) unsalted butter
• 2 cloves garlic, thinly sliced
• 8 leaves fresh sage
• 1 cup grated Bitto cheese (may substitute Fontina)
• 1 cup grated Parmigiano Reggiano
• 2 cups buckwheat flour
• 1 1/2 cups unbleached white flour
• 4 large eggs
• 1/2 tablespoon oil
• 1 pinch salt

Details

Servings 4

Preparation

Step 1

Make pasta in the regular way using the well method.

Roll into sheets no more than 1/8" thick and then cut cut it into strips three-fourths-inch wide and 6 inches long.

Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy.

Meanwhile, in a 10 inch saute pan melt the butter until the foam subsides and add the garlic and sage and cook until softened, about 6 to 8 minutes, and set aside.

Butter an earthenware oven dish and preheat oven to 385 degrees F. Spoon one quarter of the pasta mixture into dish, followed by one quarter butter mixture and one quarter grated cheese. Continue until all ingredients are finished. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl.