Typical of Valtellina and the Lombard Alps, pizzoccheri are nothing more than a variety of
very rustic fresh pasta , with buckwheat flour. In this recipe "In Cucina con Lara" proposes them with Ruggeri
Buckwheat Flour and
Arifa Organic Flour, an organic blend .
Ingredients:
Ingredients for the dressing:
- 100 g of butter
- 1 clove of garlic, core removed
- 250 g of cabbage
- 150 g of parmesan cheese
- pepper
- 350 g of potatoes
- 250 g of provola cheese
- 250 g of cabbage
Procedure for pizzoccheri with Arifa
Mix the two flours, pour in the water, add the salt and knead for about 5 minutes. Using a rolling pin, roll out the dough to a thickness of 2-3 millimetres, from which you will obtain strips of 7-8 centimetres. Overlap the strips, dusting them with flour so that they do not stick together, and cut them widthwise, obtaining "mini" tagliatelle about 5 millimetres wide. Cook the vegetables in salted water, the cabbage in small pieces and the potatoes in cubes, add the pizzoccheri after 5 minutes. After about ten minutes, collect the pizzoccheri with a slotted spoon and pour part of it into a very hot pan, sprinkle with grated parmesan cheese and provola, continue alternating pizzoccheri and cheese. Fry the butter with the garlic, letting it brown well, before pouring it over the pizzoccheri. Without stirring, serve the pizzoccheri with Arifa while still hot, with a sprinkling of pepper.
