Ingredients with Measurements:
- 1 lb. of buckwheat flour
- 1 cup of all-purpose flour
- 2 cups of shredded cabbage
- 2 cups of diced potatoes
- 1 cup of grated Parmesan cheese
- 1/2 cup of unsalted butter
- 1/2 cup of chopped onions
- 2 cloves of minced garlic
- 1/2 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling water
- Colander
- Large skillet
Step-by-step instructions:
1. In a large bowl, mix together the buckwheat flour and all-purpose flour. Add water gradually and knead until the dough is smooth and elastic.
2. Roll out the dough on a floured surface and cut it into thin strips.
3. Bring a large pot of salted water to a boil and add the cabbage and potatoes. Cook for 10 minutes.
4. Add the pizzoccheri to the pot and cook for an additional 5-7 minutes or until the pasta is al dente.
5. In a large skillet, melt the butter over medium heat. Add the onions and garlic and cook until softened.
6. Drain the pasta and vegetables and add them to the skillet with the onion and garlic mixture. Toss to combine.
7. Add the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
8. Serve hot.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
Temperature:
- Boiling water
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 50g
- Protein: 12g
Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour.
- Cabbage can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
Variations:
- Add cooked bacon or pancetta for a meatier version.
- Use vegetable broth instead of water for a richer flavor.
- Add sliced mushrooms for an earthy taste.
Tips and tricks:
- Make sure to knead the dough well to achieve the right texture.
- Use a sharp knife to cut the pasta into thin strips.
- Reserve some of the pasta water to add to the skillet if the mixture is too dry.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or basil
Pairings:
- Red wine, such as a Chianti or Barbera
Suggested side dishes:
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the dough is too dry, add more water gradually until it reaches the right consistency.
- If the pasta is too sticky, dust it with flour before cutting it into strips.
Food safety advice:
- Make sure to cook the pasta and vegetables thoroughly to avoid any risk of foodborne illness.
Food history:
- Pizzoccheri di Chiavenna is a traditional dish from the Lombardy region of Italy. It is typically made with buckwheat pasta, cabbage, potatoes, and cheese.
Flavor profiles:
- Nutty, earthy, and cheesy
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian