Welcome to Italy!
Or at least welcome to taste Italy!
When you go to an Italian restaurant, it is rare to find pizzoccheri alla Valtellinese (unless you are in Italy, of course) in their many, but today we will introduce this warm and comforting dish, so you can enjoy a taste of Italy every time you wish for it.
Nestled in the heart of Italy's Lombardy region lies Valtellina, a picturesque valley framed by the Alps and renowned for its rustic charm, stunning landscapes, and of course, its beloved culinary gem – pizzoccheri alla Valtellinese. This hearty dish, brimming with local flavors and tradition, offers a comforting taste of Italy's rich gastronomic heritage.
A Taste of Valtellina
Pizzoccheri, a type of short, flat pasta, are traditionally made from a mix of buckwheat and wheat flour. Their unique, slightly nutty flavor sets them apart from other Italian pasta. Originating from the town of Teglio in Valtellina, pizzoccheri has become a symbol of the region's culinary identity.
Making the Perfect Pizzoccheri
Making pizzoccheri alla Valtellinese is both an art and a labor of love. Here's how the locals do it:
1. Pasta Preparation:
The dough is made by combining buckwheat flour and all-purpose flour with water to form a firm dough. This dough is then rolled out and cut into short, wide strips, approximately 7-8 cm long and 1 cm wide.
2. The Cooking Process:
The pizzoccheri are boiled along with cubed potatoes and cabbage (sometimes Swiss chard or Savoy cabbage is used). The vegetables and pasta cook together, allowing their flavors to meld beautifully.
3. Layering the Mixture:
Once cooked, the mixture is layered in a baking dish with generous amounts of Valtellina Casera cheese (a semi-soft cheese from the region) and Parmigiano Reggiano. Each layer is topped with fragrant garlic and sage-infused butter.
4. The Final Touch:
The dish is baked until the cheese melts into a gooey and it's typically served hot, straight from the oven.
A Bit About Pizzoccheri
Buckwheat Benefits: Buckwheat, despite its name, is not a type of wheat. It's a seed, making pizzoccheri a great option for those looking for alternative grains.
Cheese Galore: The key to authentic pizzoccheri alla Valtellinese lies in the cheese. Valtellina Casera, with its nutty and creamy profile, is essential for achieving the dish's characteristic flavor.
Festival Fever: Every year, Teglio hosts a Pizzocchero Festival, drawing food lovers from all over to celebrate and savor this iconic dish. It's a vibrant event filled with music, dance, and of course, endless plates of pizzoccheri.
So, the next time you're in the mood for something comforting and rich with tradition, give pizzoccheri alla Valtellinese a try. It will also be a delightful journey to the heart of Valtellina, one delicious bite at a time.
Enjoy your time, bye Lykkers!
