In breve
The dish in short
- A pasta of 400 g of buckwheat flour and 100 g of white flour with water, no eggs, rolled 2 mm–3 mm thick and cut 5 mm wide.
- Short noodles, about 7 cm–8 cm long: not tagliatelle.
- Boiled in one pot with potatoes and savoy cabbage, which go in 5 minutes before the pasta.
- Layered in a hot dish with grated grana and flakes of Valtellina Casera PDO, then doused with butter browned with garlic.
- Lifted out with a skimmer, never drained in a colander, and never stirred once layered: served boiling hot with pepper.
Il video, Teglio, Lombardia
Pizzoccheri della Valtellina
The video: Buckwheat pasta from Valtellina with potatoes, savoy cabbage and cheese
Short buckwheat noodles boiled with potatoes and savoy cabbage, then layered with Valtellina Casera and grana and doused with garlic butter: the dish of Teglio, whose pasta has been an EU PGI since 2016. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 4
- Hands-on
- 1 h 1 min
- Cooking
- 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 10 steps, as in the recipe.
Altri video
