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.
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- Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage)
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Cooking tools:
- Kitchen scale
- Mixing bowl
- Pastry board
- Cutting board
- Rolling pin
- Chef's knife
- Pot
- Stove
- Saucepan
- Skillet
- Ladle
- Spider strainer
- Grater
- Measuring cup
- Colander
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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