Name: Pizzoccheri from Chiavenna (Pizzoccheri alla Chiavennesca)
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ cups unbleached, all-purpose flour; Pinch of salt (optional); 2-3 medium-sized potatoes; Salt and pepper to taste; 1 clove garlic, cut in slivers (optional); ⅓ cup cool water; 6 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 4 ounces (1 stick) plus 2 tablespoons sweet butter; 4 sage leaves; 2¾ cups buckwheat flour; 4 tablespoons freshly grated parmigiano

Preparation info

4
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Though the adjective “rustic” is suffering from a bad case of overuse, there can be no question that it is a word well suited to the description of pizzoccheri. This is good, old-fashioned food from Lombardy’s alpine region of the Valtellina. Even in this relatively small, secluded area, there is great variation. You will also find here 2 other versions of pizzoccheri. The town of Chiavenna is in a region of valleys, forests, and mountain passes, including the Splügen pass to Switzerland to