Pizzoccheri Recipe – Lombard Buckwheat Pasta
This pizzoccheri recipe is a classic dish of Lombardy. The simple buckwheat pasta strips are served with potato, cabbage and cheese for a simple yet satisfying dish.
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Cooking tools:
- Mixing bowl
- Rolling pin
- Chef's knife
- Cutting board
- Pot
- Colander
- Skillet
- Saucepan
- Grater
- Wooden spoon
- Spatula
- Kitchen scale
- Measuring cup
- Stove
- Plate
- Serving bowl
Ingredients
- 250g of buckwheat flour
- 150g of 00 flour
- 200ml of warm water
- 100g of savoy cabbage
- 700g of potatoes, peeled and diced into 2cm pieces
- 1 garlic clove, sliced
- 75g of butter
- 1 sprig of sage, leaves picked
- 60g of Valtellina Casera cheese, (or Gruyère, Gouda or Fontina), sliced
- 10g of Parmesan, grated
- salt
- pepper
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