Pizzocherri alla Valtellinesee

MY THREE SEASONS FOOD BLOG

Unique Italian buckwheat pasta dish!

Pizzocherri alla Valtellinese is a traditional, hearty Italian dish consisting of buckwheat pasta, cabbage, potatoes and plenty of cheese and butter.

Ingredients:

Potatoes, Fontina, Parm, Garlic, Sage, Cabbage, Butter, Buckwheat pasta

Combine buckwheat flour, 00 or AP flour and water. Form a dough and knead for 5-10 minutes.

STEP 1:

After dough rests for 30 minutes, roll into 1/8 inch thick rectangle. Cut pieces of pasta 3 inches long and 1/2 inch thick.

STEP 2:

Boil potatoes, cabbage and pizzocherri pasta in the same pot of water in stages. Drain, reserving cooking water.

STEP 3:

Melt butter in a small pot. Add garlic cloves and sage and cook for about 5 minutes, until butter is browned.

STEP 4:

Combine cooked pasta and vegetables with cheese and brown butter mixture. Warm over a double boiler and serve!

STEP 5:

More Classic Italian Recipes

Check out my website for more great recipes, including this simple Broccoli Pasta