When I think back to winter (and it’s very easy to do, since in these days the weather in Turin is so cold), I think about mountain. And, if I think about the mountain, I think about those great comfort food, those rustic dishes, tasty and rich, in which you usually indulge yourself after a walk, or after a day on the snow.
I’ve never been a big fan of the mountains … until this year. I think that sometimes it’s necessary seeing the love that another person feels in front of the vastness, the majesty and peace of the mountains to re-evaluate places you’ve never considered before. So now I’m slowly learning to appreciate this place so far away from me (I’m very fond of the sea): I’m beginning to enjoy a trip in which I spend hours photographing butterflies, I’m starting to love the cable car rides crushing the hand of my boyfriend ( it’s dizzy heighs’s fault), the long walks with amazing views, a sandwich in your backpack, and I still love (I never hated it) mountain food.
It’s amazing how in just one year my head filled itself with memories of a natural system that I always considered hostile, whose charm never touched me before. It’s amazing how the curiosity for this environment grew up so much in such a short time: and now in my travel wish-list at the top stands Alto Adige, a wonderful mountain paradise in Northern Italy. Well, many things change in a year, but mountains don’t, and maybe in this lies a big part of their charm.
So, to remember the mountains and the amazing mountains food, today I propose you the Pizzoccheri from Valtellina, a very rough kind of pasta, made with buckwheat flour (by the way, do you remember my buckwheat tart with raspberry jam from Trentino Alto Adige?), richly topped with potatoes, cabbage, butter and cheese.
The recipe is the one encoded by the Academy of Pizzocchero in Teglio, a sure hit.
|Pizzoccheri from Valtellina||
- 200 g buckwheat flour
- 50 g white flour
- 100 g Savoy cabbage
- 125 g potatoes
- 125 g Valtellina Casera POD cheese (I used Fontina cheese, instead)
- 75 g grated Parmigiano Reggiano
- 100 g unsalter butter
- a clove of garlic
- ground black pepper
- Mix the two flours, add water and knead for about 5 minutes. Using a rolling pin roll the dough until 2 to 3 mm thick, then cut 7-8 centimeters strips. Overlap the strips and cut widthwise, so you’ll have a sort of tagliatelle, but 5mm wide.
- Cut the Savoy cabbage in small pieces e dice the potatoes (potatoes are always present, while the Savoy cabbage can be replaced with Swiss chards or green beans); cook the vegetables in salted water; after 5 minutes, add the pizzocheri.
- After about ten minutes drain the pizzocheri and the vegetables with a slotted spoon and place all in a very hot pan. Sprinkle with grated Parmigiano Reggiano and add Valtellina Casera POD (or, in my case, Fontina cheese) cut in pieces, then continue alternating pizzocheri/vegetables and cheese.
- Melt the butter in a pan and brown the garlic in it, then remove the garlic clove and pour the butter on pizzocheri.
- Without stirring, serve pizzocheri piping hot with some freshly ground black pepper on top.
To stay on the topic, here it is a picture of a butterfly I took this summer on a little trip to the mountains