Hearty, Winter Italian Dish: Pizzoccheri Recipe
Winter is looming over the Italian Alps, and here at our Alpine Hotel, all we could think about it is eating some good hearty, winter Italian food. One of our firm favourites is Pizzoccheri; a Northern Italian dish, originating from the Valtellina Valley. Contrary to its misleading name, it has nothing to do with ‘pizza’, and in fact, it’s an incredibly delicious high-calorie pasta dish. It is all you could ever ask for - some good quality cheese, handmade pasta and vegetables.
“WELL-LOVED DISH BY NORTHERN ITALIANS”
When you’re travelling around Northern Italy, perhaps, you’re going to do some hiking or skiing in the Alps - it is common to find pizzoccheri in the menu of many restaurants, including ours. Thanks to its high-calorie content, it can help fill you up with the necessary energy and warmth to continue your exciting winter festivities.
This dish has a considerably long history; in fact, it was first mentioned in 1550 in the work of a Milanese writer who listed pizzoccheri in Catalog of Inventories of Things that May Be Eaten in Italy. Today, it continues to be a well-loved dish by Northern Italians and is protected by the Academy of Pizzoccheri in Teglio. The recipe is registered and codified to ensure that the authenticity of the dish is maintained for many years to come.
“Unique Buckwheat Pasta”
The most characteristic feature of pizzoccheri is that it uses a unique ‘buckwheat’ pasta. Buckwheat is a common ingredient among Northern Italian cuisine, and it can be found in other Valtellina food such as Sciatt. The buckwheat pasta delivers a unique nuttier taste to the dish and creates a perfect combination with the other hearty ingredients such as cabbage and potatoes. Undoubtedly, once you have a taste of pizzoccheri, you will be itching to try more Lombardy Cuisine!
Now, without further ado, here is the basic recipe for pizzoccheri:
PIZZOCCHERI RECIPE
METHOD
Saute garlic in a pan under low heat for a few minutes, until fragrant.
Boil the cubed potatoes with a dash of salt for a few minutes.
Put the cabbage in the pot of potatoes, and wait until it's cooked.
Add the pizzoccheri pasta with the other ingredients, and let it cook until the pasta has softened.
While the pasta is cooking, coat a baking dish with butter and preheat the oven at gas mark 6 or about 200 degrees celsius.
Drain the pot of pasta, potatoes and cabbage and combine the Valtellina casera cheese until it has mixed with the other ingredients.
Pour the mixture into the dish and add the sauteed garlic and additional butter to it.
Add the grated Parmigiano Reggiano on top and pop it in the oven.
Let it bake for 10 minutes until the cheese has melted on top of the pizzoccheri.
Once done, remove the dish from the oven and let it cool.
Enjoy!
INGREDIENTS
2 cups pizzoccheri pasta
¼ cup valtellina casera cheese (or fontina)
¼ cup parmigiano reggiano cheese, grated.
1 cup butter, unsalted.
1 cup potatoes, cubed.
2 cloves garlic, chopped.
Salt and pepper, to taste.
Why not stay at Albergo Miramonti? We are located within the Alps, with a Hotel Spa, relaxing Cigar Lounge and an Italian Restaurant that serves local Valtellina Cuisine.
For more articles about the Italian Alps and Northern Italy, read our blog: