Valtellina pizzoccheri pasta

Preparation

Mix the two flours, add salt and knead with water to make a smooth, compact dough.
Roll out a sheet that is not too thin, cut noodles of 5 cm (2 in) in length and 1 cm (1⁄3 in) in width.
Cook peeled, chopped potatoes and shredded cabbage in a pot with boiling salted water.
When the potatoes are cooked, pour in the pasta and drain al dente with all the vegetables.
Layer the pizzoccheri, sprinkling with plenty of strips of Valtellina cheese and melted butter heated with a few sage leaves and clove of garlic to taste.
Season with pepper to taste before serving.

 

Serves 4

  • 400 g (4 cups) of buckwheat flour
  • 100 g (1 cup) white flour
  • a pinch of salt

 

For the dressing:

  • 250 g (9 oz) potatoes
  • 200 g (7 oz) savoy cabbage
  • 250 g (9 oz) Valtellina Casera PDO cheese
  • 200 g (7 oz) butter
  • 1 clove of garlic (to taste)
  • a few sage leaves
  • pepper

Recommended: Valpolicella Classico

Technical data

Grape origin: from the “Ronchiel” and “La Costa” vineyards on the Scriani estate, Fumane.
Grape varieties: Corvina 60%, Corvinone 20% , Rondinella 10%, Molinara 7%, Oseleta 3%..
Harvest: manual harvesting (early October).
Winemaking: in stainless steel tanks with 12 days of maceration on the grape skins at a controlled temperature.
Tasting notes: brilliant ruby red colour, fragrant and intensely fruity. Dry and harmonious taste.
Alcohol: 12,5% Vol.
Food matches: this wine can be matched with a variety of cold cuts and local butchery products, it also goes nicely with pasta and risotto dishes, as well as with soups and vegetable soups, tripe soup and white meat dishes.
Temperature: Ideal serving temperature 16-18°. Uncork on serving.
Size: Bottle 0.75 l.