PIZZOCCHERI ALLA VALTELLINESE - Traditional Italian Recipe

There are genuine and hearty dishes that will warm your belly and heart, especially at high altitude... and pizzoccheri is one of them! To discover all the authentic taste of this first course, follow the steps and suggestions for cooking and sharing a fabulous hot and stringy pizzoccheri pasta dish!

00:00 - WHAT'S COOKING?
00:24 - INGREDIENTS
00:53 - BUCKWHEAT PASTA PREPARATION
04:03 - SEASONING PREPARATION
06: 25 - COOKING
11:23 - PLATING

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★ INGREDIENTS
Buckheat flour 400 g
Flour 0 100 g
Water 285 g (at a temperature of 122° F (50° C)

SEASONING
Butter 80 g
Dairy cheese 180 g (semi-fat, room temperature)
Grana Padano DOP cheese 40 g
Potatoes 240 g
Garlic 2 cloves
Verza (savoy cabbage) 200 g

TO SALT THE COOKING WATER
Coarse sea salt 60 g


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