📝 About This Recipe
Hailing from the snow-capped peaks of Lombardy, Pizzoccheri is the ultimate Italian soul food, celebrating the earthy, nutty profile of buckwheat. This hearty pasta is layered with tender cabbage, waxy potatoes, and a decadent amount of melted Valtellina Casera cheese and garlic-infused brown butter. It is a masterclass in alpine flavors, offering a warm, rib-sticking embrace that is both rustic and deeply sophisticated.
🥗 Ingredients
Handmade Buckwheat Pasta
- 400 grams Buckwheat flour (finely ground)
- 100 grams All-purpose flour (plus extra for dusting)
- 250-300 ml Water (lukewarm)
- 1 pinch Salt
Vegetables
- 200 grams Savoy cabbage (cleaned and cut into strips)
- 250 grams Potatoes (peeled and cut into 1-inch cubes)
The Seasoning
- 250 grams Valtellina Casera cheese (DOP quality, crust removed and thinly sliced)
- 150 grams Parmigiano Reggiano (freshly grated)
- 200 grams Unsalted butter (high quality)
- 3 cloves Garlic (peeled and slightly crushed)
- 10-12 leaves Fresh sage leaves (whole)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large mixing bowl or on a clean wooden board, combine the buckwheat flour and all-purpose flour. Create a well in the center.
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2
Slowly pour the lukewarm water into the well, incorporating the flour from the edges with a fork until a shaggy dough forms.
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3
Knead the dough vigorously for about 10 minutes until it becomes smooth and elastic. If it is too dry, add a teaspoon of water; if too sticky, a dusting of flour.
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4
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes to relax the gluten.
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5
Roll out the dough with a rolling pin on a floured surface until it is about 3mm thick. Cut into strips roughly 1cm wide and 7cm long (resembling short fettuccine).
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6
Bring a very large pot of water to a boil and add a generous amount of salt.
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7
Add the cubed potatoes to the boiling water and cook for 5 minutes.
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8
Add the sliced Savoy cabbage to the same pot with the potatoes and continue boiling for another 5 minutes.
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9
Carefully drop the fresh buckwheat pasta into the pot with the vegetables. Boil everything together for 10-12 minutes until the pasta is tender but retains a bite.
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10
While the pasta cooks, melt the butter in a small saucepan over medium heat. Add the crushed garlic cloves and sage leaves.
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11
Cook the butter until it begins to foam and turns a deep golden brown (beurre noisette), smelling nutty and fragrant. Remove the garlic cloves before serving.
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12
Warm a large serving platter or individual bowls. Use a slotted spoon to lift the pasta and vegetables out of the water, allowing them to drain slightly.
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13
Create layers: start with a layer of pasta/vegetables, followed by a generous handful of sliced Casera cheese and grated Parmigiano.
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14
Repeat the layers until all ingredients are used, then pour the sizzling hot sage-garlic butter over the top to melt the cheese.
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15
Finish with a generous dusting of freshly cracked black pepper and serve immediately while the cheese is stringy and hot.
💡 Chef's Tips
Always use a high ratio of buckwheat flour to white flour; the 4:1 ratio ensures the authentic grey color and earthy flavor. If you cannot find Valtellina Casera, substitute with Fontina or a mild Gruyère, though the flavor profile will shift slightly. Do not over-drain the pasta; a little bit of the starchy cooking water helps the cheese emulsify into a creamy sauce. Be brave with the butter—it should be sizzling and 'hazelnut' brown to properly develop the dish's signature depth. Resting the dough is crucial; buckwheat lacks gluten, so that 30-minute rest helps the dough hold its shape when boiled.
🍽️ Serving Suggestions
Pair with a robust red wine from the region, such as a Valtellina Superiore or a Nebbiolo. Serve alongside a simple arugula salad with a sharp lemon vinaigrette to cut through the richness of the cheese. A side of pickled walnuts or bresaola (air-dried beef) makes for a perfect traditional appetizer. Finish the meal with a small glass of Braulio, a mountain amaro, to aid digestion after this hearty feast.