White Pizzoccheri from Valtellina

Name: White Pizzoccheri from Valtellina
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: Breadcrumbs ½ cup; Whole milk 1.67 cups; Type 00 flour 1 ½ cup; Fine salt to taste; Potatoes 1.1 lbs; Valtellina Casera cheese 5.3 oz; Butter 3 tbsp; Sage 5 leaves; Garlic 2 cloves; Pesteda valtellinese to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 10 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Gianni Tarabini

Valtellina is famous for the deliciousness of its typical dishes, especially the sciatt and pizzoccheri alla valtellinese, but not everyone knows an equally tasty variant of the latter: the white pizzoccheri from Valtellina! A traditional recipe proposed for us by chef Gianni Tarabini that differs from the classic version both in ingredients and preparation: in this case, the pizzoccheri, similar to dumplings, are not made with buckwheat but with a rather soft dough made of bread, milk, and flour that is shaped with a spoon. In the seasoning, we still find potatoes, butter, and cheese, but cabbage is not present. So don't hesitate, for those who wish to delve deeper into the flavors of the Lombard Alps, the white pizzoccheri from Valtellina are a must-try!

Also try the ravioli alla valtellinese, a tasty reinterpretation.

INGREDIENTS

For the pizzoccheri: Breadcrumbs ½ cup (60 g); Whole milk 1.67 cups (400 g); Type 00 flour 1 ½ cup (170 g); Fine salt to taste

For seasoning: Potatoes 1.1 lbs (500 g); Valtellina Casera cheese 5.3 oz (150 g); Butter 3 tbsp (40 g); Sage 5 leaves; Garlic 2 cloves; Pesteda valtellinese to taste

Preparation

How to prepare White Pizzoccheri from Valtellina

To make the white pizzoccheri from Valtellina, start with the pizzoccheri dough: pour the breadcrumbs into a bowl, add the milk 1 and mix 2, then add the flour 3.

Add a pinch of salt 4 and continue mixing until you obtain a soft, not dry mixture 5. Put a large pot with 12 cups of water on the stove. In the meantime, cut the cheese into cubes 6.

Peel the potatoes and cut them into cubes about 0.6 inches 7. When the water comes to a boil, salt it and add the potato cubes 8. Wait for the water to return to a boil, then take the dough and, using 1 or 2 tablespoons, scoop a portion the size of a large olive 9.

Drop the dough directly into the boiling water 10, making sure to complete this operation rather quickly to prevent the first dumplings from cooking too much. Meanwhile, melt the butter in a large pan along with the sage leaves and crushed garlic cloves 11. Drain the pizzoccheri as soon as they float and transfer them along with the potatoes into the pan with the seasoning 12.

Add the Valtellina Casera cheese 13 and toss everything for a few moments, so that the cheese melts 14. Serve your white pizzoccheri from Valtellina warm 15!