HOME MADE PIZZOCCHERI RECIPE

Before posting any more pictures about my holiday, here is a simple way to make Pizzoccheri from scratch. You will need:

• 400g Buckwheat Flour
• 100g White All Purposes Flour
• 200g Butter
• 250g Casera Cheese or Medium Cheddar
• 150g grated Grana Padano Cheese or Parmesan Cheese
• 200g Cabbage or Swiss Chard in Summer
• 250g Potatoes
• 1 Clove of Garlic
• 5/6 Sage Leaves
• Salt and Pepper

Mix the two flours with water and kneed for about 5 minutes. Roll out the dough to about 3mm thickness.

Cut length-wise, like tagliatelle, 7/8mm wide. Then cut them again side-wise, to achieve pasta strips about 10/12cm long.

Let the pizzocheri rest under a clean linen cloth.
In the meantime wash the vegetables, drain them and chop them coarsly. The potatoes should be peeled and cut into bite-sized cubes.
Bring a big pot of salted water to the boil. Add the greens and the potatoes. After 5min add the pizzoccheri. Cook for another 10 minutes and start draining them with a sieve. Put them in a hot oven dish. Cover this first layer with slices of cheese and dust with parmesan cheese. Continue alternating pizzoccheri and cheese until you have drained all of them.

Fry the butter with the clove of garlic and the sage leaves. When the garlic is golden, pour the hot butter on top of the pizzoccheri. Add some pepper.

Serve immediately. Add salt to taste. Buon Appetito!