Italian cuisine · Dough, Pasta & Rice

Pizzoccheri della Valtellina

Buckwheat ribbon pasta with savoy cabbage and potatoes, layered with mountain cheese and hot sage butter.

Ingredients · for 4 servings

• 150 g buckwheat flour
• 150 g flour
• 180 ml lukewarm water
• 1/2 head savoy cabbage
• 400 g waxy potatoes
• 250 g fontina (or mountain cheese)
• 80 g Parmesan
• 120 g butter
• 2 garlic cloves
• 8 sage leaves
• Salt, pepper

Instructions

1. Knead both flours with the water and 1 tsp salt for 8 min. into a firm dough, let it rest for 20 min., then roll it out 3 mm thin and cut into ribbons 1 cm wide and 7 cm long.
2. Cut the savoy cabbage into wide strips and peel the potatoes and cut them into 2 cm cubes.
3. Bring plenty of salted water to a boil, cook the potatoes for 6 min., then add the savoy cabbage and cook for another 5 min.
4. Add the pizzoccheri to the same water and cook for 5-6 min., until the pasta floats to the top and the potatoes are soft; drain everything well.
5. Cut the fontina into thin slices and layer the pasta, vegetables, cheese and grated Parmesan into a warmed bowl.
6. Brown the butter with the sliced garlic and the sage leaves for 2-3 min., until it smells nutty, pour over the layers, add pepper and serve immediately.