Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera

Name: Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera
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

www.giallozafferano.com

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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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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Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera

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