Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera
Chef Alessandro Negrini shows us how to prepare a tasty first course from the region of Valtellina: pizzoccheri.
Keywords
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- italian cuisine
- how to cook
- Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage)
Ingredients
- Buckwheat flour (stone milled) 3 ½ cups
- Type 0 flour (stone milled) ¾ cup
- Water (at a temperature of 122° F (50° C) 1 ¼ cup
- Butter (Alpine) 5 ¼ tbsp
- Dairy cheese (Semi-fat) at room temperature ¾ cup
- Grana Padano PDO cheese 0.3 cup
- Potatoes 0.5 lb
- Garlic 2 cloves
- Verza (savoy cabbage) 7 oz
- Coarse sea salt (coarse) 3.3 tbsp
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