Mamma Lucinda’s Pizzoccheri | Matching Food & Wine
A robust ribsticking pasta recipe from the Valtellina region in the northern part of Italy taken from Christine Smallwood’s An Appetite for Lombardy.
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Ingredients
- 600g buckwheat flour
- 300g white 00 flour
- 1 tsp salt
- 400-500ml water, as needed
- 300g potatoes, peeled and cut into cubes
- 150g Savoy cabbage, cut into wide strips
- 300g young Valtellina Casera DOP cheese or Fontina, thinly sliced
- 150g Parmesan, grated
- 1/2 white onion
- 150g butter
- Salt
- pepper
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