Teglio, homeland of the pizzocchero
The pizzocchero represents the identity and history of the Teglio community, the most tangible sign of a hospitality and a joie de vivre that is wholly Valtellinese. The dish that is the prince of the typical local cuisine has its roots in Teglio, known as the homeland of pizzoccheri, where the tradition has remained unchanged over time. Its ancient origins are the expression of rural culture: a simple, energy-giving dish, ideal after long days working in the fields. The pizzocchero, in fact, is a kind of tagliatella made of buckwheat, seasoned with butter and cheese and enhanced with potatoes and cabbage or vegetables of the season. The Teglio Academy of the Pizzocchero, created to safeguard and raise the profile of this product, promoting it worldwide, has drawn up the official, authentic recipe, and local restaurants must abide strictly by this recipe. All that remains for you therefore, is to give it a try!
Read more Ingredients:
400 g of buckwheat flour
100 g of white flour
200 g of butter
250 g of Valtellina Casera DOP cheese
150 g of grated grana cheese
200 g of cabbage
250 g of potatoes, a clove of garlic, pepper
Preparation
Mix the two flours, add water and knead for around 5 minutes. With a rolling pin, roll the sheet to a thickness of 2-3 mm, from which you obtain 7-8 cm bands. Place the bands over each other and cut them in the direction of their width, obtaining tagliatelle around 5 mm wide. Cook the vegetables, with the cabbage and potatoes both cut in small pieces, in salty water and add the pizzoccheri after 5 minutes (potatoes are always present, while cabbage may be replaced, depending on the season, with Swiss chard or string beans). After around ten minutes, collect the pizzoccheri with a skimmer and pour part of them into a heated pan, sprinkle with grated grana cheese and flakes of Valtellina Casera DOP, continue alternating pizzoccheri and cheese. Fry the butter with garlic, allowing it to brown, before pouring it onto the pizzoccheri. Without mixing, serve the hot pizzoccheri with ground pepper. By replacing the portion of white flour with gluten-free flour, or else solely using buckwheat, you can obtain a recipe that is also suitable for celiacs. The absence of gluten requires slightly more energetic working in order to obtain a mix with a homogeneous consistency.
Source: Teglio Academy of the Pizzocchero
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