The Pizzoccheri della Valtellina are a cornerstone of Lombard gastronomy, prepared according to ancient Valtellina tradition using buckwheat flour, which gives them their characteristic dark color and unmistakable rustic flavor. This article explores the traditional recipe of Pizzoccheri della Valtellina, its ingredients, preparation, and cultural significance.
What are Pizzoccheri?
Pizzoccheri is a typical first course from Valtellina, consisting of pasta similar in shape to tagliatelle, but shorter and wider, prepared with buckwheat flour - either pure or mixed with 00 flour - and water. These buckwheat tagliatelle are then seasoned with cabbage, potatoes, butter, garlic and Casera cheese.
It is important to note that the term "pizzoccheri" often refers to the type of pasta itself. This is incorrect, since "pizzoccheri" identifies the complete dish.
Origins
Pizzoccheri are originally from the municipality of Teglio (Sondrio), in the heart of Valtellina. Here is also the Accademia del Pizzocchero di Teglio which, in addition to having "deposited" the original formula of the recipe, aims to "protect, promote and disseminate the pizzocchero of Teglio and all the typical expressions of food and wine of the province of Sondrio." (art. 2 of the statute).
Key Ingredients
The peculiarity of the recipe is the use of buckwheat flour, a plant quite different from wheat. Key ingredients include:
Leggi anche: Come Preparare i Pizzoccheri alla Valtellinese
- Pizzoccheri della Valtellina IGP Moro: This pasta, weighing 500 grams, is protected by the IGP mark, guaranteeing its origin and quality.
- Buckwheat Flour: The defining ingredient, providing the pasta's dark color and rustic flavor. It is sometimes called this because it was brought to Italy by the Moors or because of the typical dark color that resembled that of the Saracens. Buckwheat is improperly defined as a cereal; in reality it is not a grass and is part of the polygonaceae.
- Cabbage: A traditional vegetable used in the dish.
- Potatoes: Another staple vegetable, adding substance to the dish.
- Valtellina Casera DOP Cheese: A semi-fat cheese typical of the Valtellina region, essential for the authentic flavor.
- Butter: Preferably alpine butter, for richness and flavor.
- Garlic: Used to flavor the melted butter sauce.
- Parmesan Cheese: Adds a savory, umami element.
Traditional Recipe
The traditional recipe involves a careful balance of ingredients and techniques. Here's a breakdown:
Ingredients for 4 people:
- 320 g of Pizzoccheri della Valtellina I.G.P.
- 160 g of potatoes
- 125 g of butter
- 125 g of cabbage, chard or spinach
- 160 grams of semi-fat cheese (Valtellina Casera is recommended)
- 100 g of parmesan
- Garlic and pepper to taste
Preparation:
- Cook the Vegetables: In a pot with plenty of salted boiling water, add the diced potatoes and the chopped vegetables.
- Add the Pizzoccheri: After 5 minutes, add the Pizzoccheri della Valtellina I.G.P. and boil for 12-15 minutes.
- Prepare the Cheese: Slice the Valtellina Casera cheese thinly. Grate the Parmesan cheese.
- Melt the Butter: In a separate pan, melt the butter with garlic until lightly browned.
- Assemble the Dish: Drain the pizzoccheri and vegetables with a slotted spoon and place a portion in a baking dish. Sprinkle with Parmesan cheese and sliced cheese, alternating components. Pour over the melted butter fried with garlic, pepper to taste, and serve in hot dishes.
Step-by-Step Preparation According to Chef Alessandro Negrini
Chef Alessandro Negrini shares his expert approach to preparing Pizzoccheri, emphasizing the importance of tradition and quality ingredients.
Ingredients:
- 0 flour
- Buckwheat flour
- Water
- Cabbage
- Potatoes
- Latteria cheese
- Butter
- Garlic
Instructions:
- Prepare the Pizzoccheri:
- In a bowl, mix 0 flour and buckwheat flour.
- Add water at 50°C and knead by hand.
- Transfer to a lightly floured surface and knead vigorously until the dough is elastic and silky.
- Shape into a ball and let rest.
- Roll out the dough into a thin sheet and cut into strips about 7 cm wide.
- Stack the strips, dusting with buckwheat flour, and cut into fettuccine about 0.5-1 cm thick.
- Prepare the Vegetables:
- Clean the cabbage, remove the outer leaves, and slice thinly.
- Peel the potatoes and cut into thick slices or large pieces.
- Cook the Ingredients:
- Bring 6 liters of salted water to a boil in a large pot.
- Add the potatoes and cook for 2 minutes.
- Add the cabbage and cook together with the potatoes.
- Add the pizzoccheri and cook for about 4 minutes, stirring gently to prevent sticking.
- Prepare the Butter Sauce:
- Melt butter in a pan over medium-low heat with garlic until it turns hazelnut in color.
- Assemble the Dish:
- Warm a wide, shallow pan over the pot of cooking water.
- Drain the pizzoccheri, cabbage, and potatoes, and layer them in the pan.
- Add a layer of Latteria cheese, followed by another layer of pizzoccheri and vegetables.
- Repeat until all ingredients are used, finishing with a layer of cheese.
- Cover with a cloth to allow the cheese to melt evenly.
- Pour the hazelnut-colored butter sauce over the top.
Variations
- Local Variations: In the Sondrio area, it is possible to taste pizzoccheri seasoned with sage, while in Alta Valle there are versions with the addition of onion.
- Flour Substitution: The 0 flour can be replaced with buckwheat flour.
Tips for Authentic Pizzoccheri
- Quality Ingredients: The difference lies in the raw materials, the Valtellina products. Look for Valtellina cheeses and butter.
- Homemade Pasta: Making the pizzoccheri from scratch ensures the best texture and flavor.
- Proper Cooking: Cook the pizzoccheri al dente to maintain their texture.
- Cheese Selection: Using authentic Valtellina Casera cheese is crucial for the traditional flavor.
Nutritional Information
While nutritional values can vary, Pizzoccheri della Valtellina are generally rich in carbohydrates and fiber due to the buckwheat flour. They also provide protein from the cheese and essential nutrients from the vegetables.
Allergens
Pizzoccheri may contain the following allergens:
- Gluten (from wheat flour)
- Milk (from cheese and butter)
- Eggs and Soy (traces)
Serving and Enjoying
Serve Pizzoccheri della Valtellina hot, garnished with a sprinkle of Parmesan cheese and a drizzle of browned butter. This hearty dish is perfect for cold weather and is a true taste of the Valtellina region.
Leggi anche: Valtellina: Pizzoccheri e Coste
Leggi anche: Leggende e Ricette Siciliane e Napoletane
tags: #pizzoccheri #moro #ricetta