Pizzoccheri of buckwheat gluten-free Valtellina

Pizzoccheri of buckwheat gluten-free Valtellina
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Time: 1 ora
Difficulty: Media

An ideal dish for cheese lovers. Similar to tagliatelle, but greyish in color, pizzoccheri are a traditional dish of Valtellina. I present my gluten-free version with cabbage, potatoes and cheeses.
Ingredients (for 6 people):
For the pasta:
150 g special mix of fresh pasta Molino dalla Giovanna
300 g gluten-free buckwheat flour
1 dl of water
salt up
extra virgin olive oil for cooking water
buckwheat flour allowed for dusting

For the condiment:
3 cloves of garlic
400 g of cabbage
100 g of butter
150 g of Trentingrana D.O.P. grated
300 g white potatoes
150 g Valtellina cheese Casera D.O.P.
150 g of Bitto D.O.P.

Time: 1 hour + rest time
Difficulty level: medium

Prepare the pasta. In a bowl, mix the two flours, then add the water, pouring a little at a time and gradually incorporate the flour. Add a pinch of salt and knead vigorously to obtain a homogeneous consistency. Shape the dough on the pastry board in the shape of a ball, then cover with a kitchen towel moistened with water and leave to rest in the refrigerator for 30 minutes.
Meanwhile, peel the cabbage, wash it, remove the central coast and cut into thin strips. Cook in boiling water for 3 minutes, then remove with a skimming ladle and transfer to a bowl with water and ice.
Peel the potatoes, wash them, cut them into small pieces, then cook in the cabbage water for 5 minutes; take them with the skimmer, preserving the cooking water, and add them to the cabbage.
Peel the garlic, remove the bud from the inside and chop finely. Brown for 1 minute in a large pan with butter, then add the Casera and Bitto deprived of the crust and cut into cubes, add also 1 tablespoon of cooking water and melt the cheese, then keep warm.
After the rest time indicated for the dough, work the dough briefly and roll out with a rolling pin on the floured surface in a sheet 1-2 mm thick; roll it on itself, then cut, cutting 1 cm wide fettuccine. Open them on the worktop and cut them to 7 cm in length;
Knead the cuttings again and compose other pizzoccheri, until the dough is finished.
Bring to a boil the water used for the vegetables, after adding the necessary salt and 1 tablespoon of oil, cook the pasta and drain after about 7 minutes. Then add the cheese in the pan with cabbage and potatoes and let it flavor for 2 minutes. Divide into individual dishes, complete with grit and serve.