Pizzoccheri della Valtellina

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Combine the buckwheat flour, all-purpose flour, and salt in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms.

   Ongeveer 5 min

2. 2

   Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.

   Ongeveer 10 min

   Tip van de kok: Do not overwork the dough, as buckwheat flour can make it crumbly.

3. 3

   Divide the rested dough into two portions. Roll out each portion thinly, about 2-3 mm thick, into a rectangle.

   Ongeveer 5 min

4. 4

   Cut the dough into strips about 7-8 cm wide, then cut these strips into smaller rectangles, approximately 1 cm by 3 cm, to form the pizzoccheri pasta.

   Ongeveer 5 min

   Tip van de kok: Dust the cut pasta with a little flour to prevent sticking.

5. 5

   Bring a large pot of salted water to a rolling boil.

   Ongeveer 5 min

6. 6

   Add the cubed potato to the boiling water and cook for 5 minutes.

   Ongeveer 5 min

7. 7

   Add the chopped swiss chard and the pizzoccheri pasta to the pot with the potatoes. Cook for 8-10 minutes, or until the pasta is al dente and the vegetables are tender.

   Ongeveer 10 min

   Tip van de kok: The pizzoccheri will float to the top when almost cooked.

8. 8

   While the pasta cooks, melt the butter in a separate small pan over medium heat. Add the sliced garlic and fresh sage leaves.

   Ongeveer 2 min

9. 9

   Cook the butter and aromatics until the butter is lightly browned and fragrant, and the sage leaves are crispy.

   Ongeveer 3 min

   Tip van de kok: Watch carefully to prevent the garlic from burning.

10. 10

    Drain the pizzoccheri, potatoes, and swiss chard, reserving a small amount of the cooking water.

    Ongeveer 1 min

11. 11

    In a large serving bowl, layer the drained pasta and vegetables with the grated Grana Padano cheese and cubed Fontina cheese. Pour the hot garlic-sage butter over the layers.

    Ongeveer 2 min

    Tip van de kok: The heat from the pasta and butter will help melt the cheese.

12. 12

    Gently toss everything together until the cheese is melted and creamy, adding a splash of the reserved cooking water if needed to achieve a good consistency. Serve immediately.

    Ongeveer 2 min