A Taste of Tradition: How to Make Authentic Pizzoccheri

If you’re looking to transport your taste buds to the breathtaking Valtellina region of Northern Italy, there’s no better way than with a steaming dish of pizzoccheri. This hearty pasta dish combines wholesome buckwheat noodles, seasonal vegetables, and a decadent mix of cheese and butter, creating a symphony of flavors that warms the soul. Let’s dive into how to prepare this traditional recipe that’s loved by locals and travelers alike.

What is Pizzoccheri?

Pizzoccheri is a type of flat, ribbon-shaped pasta made primarily from buckwheat flour, known for its distinct earthy flavor. This dish is particularly popular in the Valtellina valley, where locals have expertly crafted it into a comfort food staple, perfect for the region’s cold winters. It’s usually prepared with potatoes, Swiss chard or kale, and layers of savory cheese, making it a balanced and indulgent meal.

Ingredients

To create an authentic pizzoccheri, you’ll need:

For the Pasta:

• 250g (2 cups) buckwheat flour
• 100g (3/4 cup) all-purpose flour
• 1/2 teaspoon salt
• Water (enough to form a dough)

For the Sauce:

• 200g (7 oz) of potatoes, peeled and cubed
• 200g (7 oz) of Swiss chard or kale, chopped
• 150g (5 oz) of Valtellina Casera cheese (or substitute with Fontina or Gruyère)
• 50g (3.5 tablespoons) of unsalted butter
• 1-2 cloves of garlic, minced
• Salt and pepper to taste
• Freshly grated Parmesan cheese, for serving

Step-by-Step Instructions

Step 1: Make the Pasta Dough

1. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add water until the dough comes together. Knead the dough for about 5-10 minutes until it’s smooth and elastic.
2. Wrap the dough in cling film and let it rest for at least 30 minutes.

Step 2: Prepare the Vegetables

1. While the dough is resting, bring a pot of salted water to a boil. Add the cubed potatoes and cook for about 5 minutes.
2. Add the chopped Swiss chard or kale to the pot and cook for another 5 minutes, until both are tender. Drain and set aside.

Step 3: Roll Out and Cut the Pasta

1. On a floured surface, roll out the pasta dough to about 1/8-inch thickness. Cut it into strips approximately 1/2 inch wide.
2. Dust the strips with flour to prevent sticking and set aside.

Step 4: Cook the Pasta

1. In the same pot of boiling water, add the pizzoccheri noodles and cook for about 5-7 minutes until al dente. The pasta should float to the top when done.
2. Drain the pasta and reserve a cup of cooking water for later use.

Step 5: Assemble the Dish

1. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
2. In the skillet, combine the drained pasta, potatoes, and Swiss chard. Gently toss to combine.
3. Add the reserved cooking water a little at a time, if necessary, to achieve the desired consistency.
4. Dice the Valtellina Casera cheese and add it to the pasta mixture. Stir gently to allow the cheese to melt and coat the pasta.

Step 6: Serve

1. Spoon the pizzoccheri onto plates and finish with a sprinkle of freshly grated Parmesan cheese, salt, and pepper to taste.
2. A drizzle of extra virgin olive oil can elevate the flavors even more.

Pizzoccheri is more than just a meal; it’s a celebration of Italian culture and culinary tradition. With its rustic charm and comforting flavors, this dish is perfect for family gatherings or cozy dinners with friends. The earthy taste of buckwheat paired with rich cheese and sautéed greens creates a delightful balance that will leave everyone asking for seconds.

So why not roll up your sleeves and try your hand at making this iconic dish? You might just find that pizzoccheri becomes a beloved staple in your own kitchen, bringing a taste of Italy to your home.

Buon appetito! 🍽️