Pizzoccheri alla Valtellinese

mmm… not sure what the translation is here.  I can tell you it’s a big mess of buckwheat noodles, cheese, and leafy greens.

This is another recipe from Cooking with Italian Grandmothers.

I’m pretty sure I’ve never eaten a buckwheat noodle.  I don’t remember ever consuming anything that looked like this.

Combine 1 1/2 cups buckwheat and 1 cup all-purpose flour in a bowl.  Add three eggs and one tablespoon of milk.

      

 

Use a fork to mix it all together until it looks like a shaggy mess.

      

 

Shaggy mess… Check.

Kneed for about 20 minutes, or until all your aggression is worked out, and the shaggy mess will turn into something beautiful, smooth, and elastic.

      

 

After it rests for about a half an hour you can run it through your pasta machine and cut it into strips 3 inches long and 3/4 inches wide (approx.)

      

 

Then you can cry because your kitchen will look something like this:

 

For the rest of the dish, turn your oven on to broil and a pot on to boil.

Boil some peeled some 1/2 inch Yukon Potatoes cubes for about seven minutes.

      

 

In the same water, blanch some cabbage and swiss chard for about two minutes.  Remove with a slotted spoon and set aside with the potatoes.

      

 

Meanwhile, melt some butter with some garlic and sage leaves in a pan with some of the vegetable water.  After a few minutes, remove the garlic and salt to taste.

Also, start grating and cubing your cheese.  Parmesan and Taleggio (but I used Fontina because I didn’t feel like searching for Taleggio)

      

 

Now time to cook your noodles- about two minutes in the same pasta water.  When it’s done, mix with all of the other ingredients, your sauce, your veggies, your cheese (reserving some parmesan for the top)

      

 

Put it in a casserole dish and sprinkle with extra parmesan.

      

 

Put in the oven just a few minutes until the top is melted and slightly browned.  Scoop out onto your waiting plate.

      

It tastes so creamy and melty.  Quite tasty.  As a testate to how good it was, even Mason ate it… and that says something.

      

 

 

 

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3 Responses to Pizzoccheri alla Valtellinese

  1. raryno says:

    Masons visual palate is really hard to figure out. As a kid I would have run from a buckwheat noodle! Glad you tried that-I got the book last week after watching you have so much fun with those recipes.

    • Kelli says:

      Right? I had the same thought with Mason. Have you made anything out of the book yet? I’m excited to hear about it. Let me know if you get brave enough to make rabbit.

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