Italian
Buckwheat Tagliolini Valtellina Style
by Chef in Camicia · 306K subscribers on YouTube
An elegant twist on the classic pizzoccheri alla Valtellinese, using delicate buckwheat tagliolini instead of the traditional pasta. Rich with Casera cheese, cabbage, potatoes, and brown butter with garlic.
Ingredients
11 items- 200 gBuckwheat Flour
- 200 gFlour
- 4 pcsEgg
- Olive Oila drizzle
- Savoy Cabbageto taste
- Potatoesto taste
- Butterfor brown butter
- Garlicto taste
- Caseratraditional Valtellina cheese, to taste
- Grated Cheesee.g. Parmigiano or Grana, to taste
- Pepperto taste
Method
- Mix buckwheat flour, all-purpose flour, eggs, and a drizzle of oil in a stand mixer (or by hand) until a smooth dough forms.
- Let the dough rest for 20 minutes.
- Meanwhile, bring a pot of water to a boil and add the cabbage and potatoes.
- Roll out the dough using a pasta machine (or by hand) and cut into tagliolini.
- Cook the tagliolini in the boiling water with cabbage and potatoes, then drain.
- Meanwhile, prepare brown butter with garlic in a pan.
- Add the drained pasta to the brown butter with garlic.
- Add Casera cheese and grated cheese, then mix well to melt.
- Season with pepper and serve immediately.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
