Pizzoccheri alla Valtellinese
With a trip to Bellagio on the horizon I had to recreate this delicious Lake Como specialty. It's a delicious fusion of Swiss and Italian cuisine that's perfect after a day of hiking in the mountains. Of course I had to use alternative cheese but for the non-purist the substitutes worked just as well.
Ingredients
Serves 4
250g Valtellina Casera (or a mild cheese like fonitna, gouda), grated
250g Valtellina Casera (or a mild cheese like fonitna, gouda), grated
400g potatoes, cut into approx. 1cm chunks
250g Swiss Chard
100g butter
2 garlic cloves , thinly sliced
100g butter
2 garlic cloves , thinly sliced
Black pepper to taste
for the pasta
400g Buckwheat flour
400g Buckwheat flour
100g 00 flour
250ml water
1/2 tsp salt
250ml water
1/2 tsp salt
Method
In a large bowl, mix the two types of flour together with some salt and add water. Knead until it forms a dough. Add a little water or flour if it's too dry or wet. Wrap the dough in clingfilm and leave to rest for 30 minutes in the fridge.
Lightly dust a work surface with flour and roll out the dough using a rolling pin. It should be a thickness of about 2-3 mm. Cut into strips about 8cm long then place the sheets on top of each other, dusting lightly between each. Cut them all together lengthwise about 5mm wide. Leave the pizzoccheri pasta on the floured surface whilst you prepare the topping.
Lightly dust a work surface with flour and roll out the dough using a rolling pin. It should be a thickness of about 2-3 mm. Cut into strips about 8cm long then place the sheets on top of each other, dusting lightly between each. Cut them all together lengthwise about 5mm wide. Leave the pizzoccheri pasta on the floured surface whilst you prepare the topping.
Wash the Swiss chard. Cut alongside the stem to remove it from the leaf. Then chop the stem into 1cm small pieces so that it cooks quicker. Leave the leaves as they are or halve them if they are large. Peel and cut the potatoes into 1cm chunks.
Bring a large pan of salted water to a boil and add the potatoes. Simmer for 5 minutes. Then add the Swiss chard and the pizzoccheri pasta and simmer for a further 10 minutes.
Meanwhile in a small pan melt the butter with the garlic on a medium-low heat.
Pre-heat the oven to 160C. Place a large ovenable dish on the middle shelf.
Test that the potato is cooked then drain the pasta and vegetables.
With a slotted spoon place a third portion of the pizzoccheri into the warmed ovenable dish. Sprinkle with half of the mild cheese and a third of the hard cheese. Then repeat with another layer of the same. Finish with the final layer of the pasta and vegetables and cover with the remaining hard cheese.
Pour the melted butter through a fine mesh strainer to remove the garlic slices, then pour over the dish.
Bring a large pan of salted water to a boil and add the potatoes. Simmer for 5 minutes. Then add the Swiss chard and the pizzoccheri pasta and simmer for a further 10 minutes.
Meanwhile in a small pan melt the butter with the garlic on a medium-low heat.
Pre-heat the oven to 160C. Place a large ovenable dish on the middle shelf.
With a slotted spoon place a third portion of the pizzoccheri into the warmed ovenable dish. Sprinkle with half of the mild cheese and a third of the hard cheese. Then repeat with another layer of the same. Finish with the final layer of the pasta and vegetables and cover with the remaining hard cheese.
Pour the melted butter through a fine mesh strainer to remove the garlic slices, then pour over the dish.
Place under a warm grill to melt the cheese. Season well with plenty of ground black pepper and serve immediately.
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