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White Pizzoccheri from Valtellina – Italian recipes by GialloZafferano

12 January 2025
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White Pizzoccheri from Valtellina – Italian recipes by GialloZafferano
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Recipe by Gianni Tarabini

Valtellina is famous for the deliciousness of its typical dishes, especially the sciatt and pizzoccheri alla valtellinese, but not everyone knows an equally tasty variant of the latter: the white pizzoccheri from Valtellina! A traditional recipe proposed for us by chef Gianni Tarabini that differs from the classic version both durante ingredients and preparation: durante this case, the pizzoccheri, similar to dumplings, are not made with buckwheat but with a rather soft dough made of bread, milk, and flour that is shaped with a spoon. Con the seasoning, we still find potatoes, butter, and cheese, but cabbage is not present. So don’t hesitate, for those who wish to delve deeper into the flavors of the Lombard Alps, the white pizzoccheri from Valtellina are a must-try!

Also try the ravioli alla valtellinese, a tasty reinterpretation.

To make the white pizzoccheri from Valtellina, start with the pizzoccheri dough: pour the breadcrumbs into a bowl, add the milk 1 and 2then add the flour 3.

Add a pinch of salt 4 and continue missaggio until you obtain a soft, not dry mixture 5. Put a large pot with 12 cups of tazza the stove. Con the meantime, cut the cheese into cubes 6.

Peel the potatoes and cut them into cubes about 0.6 inches 7. When the tazza comes to a boil, salt it and add the potato cubes 8. Wait for the tazza to return to a boil, then take the dough and, using 1 ora 2 tablespoons, scoop a portion the size of a large olive 9.

Drop the dough directly into the boiling tazza 10making sure to complete this operation rather quickly to prevent the first dumplings from cooking too much. Meanwhile, melt the butter durante a large pan along with the sage leaves and crushed garlic cloves 11. Drain the pizzoccheri as soon as they float and transfer them along with the potatoes into the pan with the seasoning 12.

Add the Valtellina Casera cheese 13 and toss everything for a few moments, so that the cheese melts 14. Serve your white pizzoccheri from Valtellina warm 15!

For the translation of some texts, artificial intelligence tools may have been used.



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Tags: GialloZafferanoItalianPizzoccherirecipesValtellinaWhite
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