I pizzoccheri are one of the best known and most loved buckwheat flour recipes. Starting from traditional pizzoccheri from Valtellina we can prepare excellent fresh homemade pasta with the buckwheat flour.
The traditional dressing of pizzoccheri includes Casera cheese, cabbage and potatoes but the recipe of pizzoccheri, if desired, can still be varied according to your needs and food choices.
Index
Here is the recipe for making pizzoccheri at home.
Ingredients for 4 servings
400 grams of buckwheat flour
100 grams of soft wheat flour
250 ml of water
Preparation
In a large bowl or on a pastry board pour the two flours and gradually add water at room temperature, continuing to knead until the mixture is as homogeneous and elastic as possible.
Divide the dough into several portions and roll them out on the pastry board with the help of a rolling pin or use the fresh pasta machine. You will need to obtain tagliatelle with a thickness of about half a centimeter to be divided into portions of 5 or 6 centimeters in length to form the pizzoccheri. Fresh pizzoccheri cook easily and in a few minutes in lightly salted boiling water.
How to season pizzoccheri
200 g butter
250 gr of Casera cheese
150 gr of grated Parmesan cheese
200 gr di version
250 grams of potatoes
1 clove of garlic (optional)
Salt and pepper
The recipe of pizzoccheri from Valtellina requires seasoning this traditional dish with butter, Casera della Valtellina cheese, salt and pepper, grated Parmesan cheese, cabbage and potatoes. The ideal is to cook the pizzoccheri together with cabbage and potatoes and then drain them and pour them into a baking pan where you can brown them after sprinkling them with cheeses before serving them on the table.
Pizzoccheri, the vegan and gluten-free alternatives
Those with celiac disease can prepare pizzoccheri by combining buckwheat flour with one gluten-free flour suitable for preparing the fresh pasta. Those who are vegan or simply prefer to prepare the pizzoccheri in a lighter version can give up the butter and cheese and season the pizzoccheri with potatoes, cabbage or spinach, without forgetting to add good extra virgin olive oil and perhaps choosing a vegetable alternative. with cheese.
Read also:
BUCKWHEAT: A (ALMOST) PROTEIN AND GLUTEN-FREE CEREAL
BUCKWHEAT: PROPERTIES, BENEFITS AND GLYCEMIC INDEX
BUCKWHEAT: 10 EASY RECIPES TO TRY
