The history of pizzoccheri, the main ingredient of which is buckwheat, begins in the small village of Teglio, located in Valtellina in the Alps. The village has been cultivating buckwheat (fagopyrum esculentum, Monch.) for more than four centuries.

From the early 19th century, a dish most similar to the one we know today appeared on the tables of the more affluent peasants: coarse buckwheat noodles were made with some white flour, cooked in abundant salted water, in which potatoes, savoy cabbage or ribs or chopped green beans were placed.

The pizzoccheri were then drained with a perforated ladle (cazafuràda) and placed in a biella with layers of two types of flaked cheese: a thinner one called ‘féta’iii and a semi-fat, more mature one. Everything was seasoned with lard accompanied by garlic.

Price:

From 8 to 12 € per person (minimum order box x2)

Contents of the box

  • pizzoccheri
  • potatoes
  • spinach
  • garlic
  • casera cheese
  • parmesan cheese
  • butter
  • sage

(all products in the pack are ready to be cooked according to instructions)

 

Preparation:

Cook the potatoes and spinach in plenty of salted water, after 15 minutes (until the potatoes have softened) add the pizzoccheri.

Cook pizzoccheri, potaotes and spinach stirring occasionally for 10 minutes (taste the pasta before draining to check that it is cooked), then drain keeping a ladle of cooking water to one side.

In the meantime melt the butter in a saucepan together with the garlic and sage, sauté, taking care that the butter does not darken (if necessary add a little olive oil).

Pour the drained pasta/potatoes/spinch into the pot while still hot, add the casera cheese and melted butter (without sage and garlic). Stir vigorously, adding some of the cooking water if necessary to adjust the creaminess.

Serve warm with parmesan on top.

 

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