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Original Recipe of Pizzoccheri from “Accademia del Pizzocchero” (Academy of traditional Buckwheat tagliatelle)

Ingredients (4x):
400 g Buckwheat flour
100 g “00” flour
200 g butter
250 g Valtellina Casera cheese (fontina or stg. like)
150 g Parmesan
200 g cabbage
250 g potatoes
garlic, pepper.

How to:
Mix the flour with fresh water for about 5 minutes.
Using the rolling pin make a pastry 2-3 mm thick and 7/8 cm tall.
Cut tagliatelle about 5 mm wide.
(or buy ready made “Pizzoccheri” I prefer Annoni ones “www.pastificio-annoni.it/italiano/prodotti3.asp?idSprod=5”)
Boil the vegetables in salted water (the cabbage sliced into small pieces and the diced potatoes), add pizzoccheri after 5 minutes.
After 10 minutes pick pizzoccheri up with pasta strainer and put them in a hot frying pan, add the cheese.
In another pan fry the garlic with the butter and finally put all the ingredients in a hot serving plate. Add black pepper on top. Serve hot!
Good appetite!

(here’s the illustrated recipe www.accademiadelpizzocchero.it/ricetta-pizzoccheri.html)


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