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Pizzoccheri alla Valtellinese

Buckwheat pasta with melted butter, cheese, cabbage and potatoes

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Class Details

Dish Name: Pizzoccheri alla Valtellinese
Dish Description: Winter dish from Lombardy, buckwheat pasta with cabagge, fontina cheese and melted butter.
Dish Description: Medium
Class Length: 90 min
Total Prep. Time: 70 min
Total Cook Time: 20 min
Total Served: 2
Class Language: English
Class Location: Zoom class from Rome, Italy

25,00

/ PER CLASS
ONLY 15 SEATS REMAINING.
CLASS DATE
January 29, 2022
CLASS TIME (ITALIAN )
7:00 pm

15 in stock

All classes are over zoom

Class Description

Pizzoccheri alla Valtellina is a dish of humble origins, traditional from Tiglio, a small village in Valtellina in the province of Sondrio. The traditional recipe provides that the pizzoccheri are cooked together with potatoes and seasonal vegetables, such as cabbage, chard, ribs, or green beans and then seasoned, in layers, in a hot pan, with a local cheese such as bitto or casera and lots of melted butter flavored with garlic. It is a first course, but since it is very substantial, some prefer to eat it as a single dish; a Sunday dish to enjoy with family or friends.

Ingredients

For the pasta:

  • 160 grams (1,33 cup) Buckwheat four
  • 40 grams (5 tbsp) 00 Flour
  • 115 grams Hot water

For the sauce:

  • 100 grams Cabbage
  • 50 grams Semi-fat cheese like Fontina, Asiago or Provolone
  • 2 Small Potatoes
  • 2 tbsp Butter
  • 2 Garlic cloves

Tools Used

Below we’ve listed the tools you need to help prepare this recipe. Not all tools are necessary and alternatives for each can be found. If you would like to purchase any of these click on the item and you will be linked to Amazon for check out.
Working surface
Rolling pin
Sharp kitchen knife
Cutting board
Grater
Saucepan
Pot

3 Days Before Class

After the booking you will receive the Zoom link by email. The day of class use the link to join the class.

Day Before Class

Make sure to have all your shopping list clear and ready to do grocery. Buy the freshest ingredients, the quality of the ingredients makes the difference.

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