FIRST COURSES - PASTA
Pizzocheri
Ingredients for 4 servings:
300 gr buckwheat flour
100 gr white flour
1 egg
A little bit of milk
Salt

Sauce:
200 gr Bitto (typical cheese from Valtellina)
100 gr butter
3 or 4 potatoes (medium size)
1 little savoy cabbage
Some sage leaves
1 clove of garlic
Pepper
Salt
Pizzocheri
Preparation:
Mix together buckwheat and white flour and put them in the mixer; add the egg, a pinch of salt and a little bit of milk, then turn on the mixer and add enough water in order to obtain an homogeneous and almost hard dough. Go on mixing until the dough is smooth.

Roll out the dough until it is not too much thin, cut it horizontally into strips 1 cm wide and then cut them into strips 5-6 cm long.

Cleanse the savoy cabbage choosing the most beautiful leaves, wash, squeeze and cut them into little strips. Peel the potatoes, wash and chop them. Boil salted water and pour potatoes first, then the savoy cabbage and halfway through cooking of them, the pasta strips.
Every now and then, mix gently using preferably a wooden spoon or fork.

While pasta and vegetables are cooking, put butter into a little pot with the clove of garlic and sage leaves; fry slightly avoiding to burn the butter.

Cut Bitto cheese into thin strips, so that it can melt with the heat.
Drain the pasta a little bit “al dente” with the vegetables and pour a layer into a serving plate, sprinkle with the cheese, pepper and butter and, if you like, some grated Parmesan; then make another layer of pasta, cheese, pepper and butter and so on.
Mix only before serving.

Preparation: 60 minutes
Cooking: 60 minutes
Difficulty: medium

Chef's advice
This is a typical starter dish from Teglio, a little town placed in Valtellina, an alpine region located in Lombardy.

As tradition, is used to serve the pizzocheri with strained horseradish roots raw dipped in salt; the flavor of this vegetable goes well with rustic and peculiar dish.

Instead of Bitto cheese, you can use Fontina cheese.

The recommended wine is Fabio Contato Rosso (red)or Rosso Capriano del Colle (red).
Pizzocheri - Ricetta