Pizzoccheri with Spinach, Potatoes and Gorgonzola

TÜRKÇE İÇİN TIKLAYIN
PER ITALIANO

Hello everyone,

Lucia made us some yummy Pizzoccheri with Spinach, Potatoes and Gorgonzola today. But before the recipe I have some news. 

I've created another blog : Bitkisel Cafe. If you are interested in plant-based nutrient dense meals you can check it out. 
I've published my first recipe, Mixed Berry Overnight Oats, at the end of October.  I've created also a Facebook page for those who would like to be updated instantly what's going on in the blog.

And now let's come back to our pizzoccheri recipe. 

What are pizzoccheri? They are short and flat type of pasta which look like short tagliatelle.
They are one of the traditional dishes of Valtellina cuisine, northern Italy. 

Pasta dough for pizzoccheri is made with 4/5 buckwheat flour, 1/5 white flour and water. In my opinion, buckwheat flour add some rustic taste to this special pasta dish. 

They are traditionally prepared with savoy cabbage (or chard), potatoes and Valtellina casera cheese although we didn't stick to the traditional recipe to the letter. 

Lucia prepared a slightly different yet very delicious sauce for our Pizzoccheri.

Ingredients:

Pasta dough:
400 g buckwheat flour
100 g all purpose flour
250 g water (more or less, add more if needed)
Tuz

Sauce:
50 g butter
250 g Gorgonzola dolce cheese (soft Gorgonzola)
6 sage leaves

400 g spinach
300 g potatoes

100 g grated Parmesan

Preparation:

     PIZZOCCHERI PASTA

• Place flours on work surface or in a large bowl. Add a little salt and mix. Add a little water and start kneading. Continue to knead by adding water a little at a time until you have a compact dough. Cover and let it rest for at least 30 minutes.

• Stretch the dough with a rolling pin. (We divided dough in two pieces to work easier)

• Cut it into strips around 0.5 - 1 cm wide and 7 - 8 cm long.

• Transfer pizzoccheri on a floured surface or tray and let them rest a while.

     CHEESE SAUCE

• Put butter together with sage leaves in a very large pan. Melt over medium-low heat.

• Add Gorgonzola cheese and melt over medium-low heat.

     COOKING PIZZOCCHERI AND VEGETABLES

• Wash spinach and cut off the roots. Chop spinach roughly.
• Wash, peel and cut potatoes.

• Bring water to boil in a large pot.
• When it starts to boil add salt, spinach and potatoes. (The boiling will stop)

• When the water starts boiling again add pizzoccheri pasta.

• Cook for around 10 - 15 minutes. 
• Drain cooked pasta and vegetables, transfer them into the pan with cheese sauce. Sprinkle with a handful of grated Parmesan. Mix pasta and sauce gently.

• Serve into plates. Add some more grated Parmesan to taste.

Enjoy...