Pizzoccheri di Teglio

Name: Pizzoccheri di Teglio
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 12 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 3 cloves garlic, slivered; 6 ounces (1½ sticks) sweet butter; 8 ounces cabbage; ⅓ cup cool water; 1¼ cups unbleached, all-purpose flour; 2¾ cups buckwheat flour; 1 cup grated parmigiano; Freshly ground pepper; 12 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 12 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Another version of this Valtellinese classic, from the town of Teglio.

Ingredients

2¾ cups buckwheat flour
1¼ cups unbleached, all-purpose flour
⅓ cup

Europe
Italy
Valtellina
Teglio
Pasta
Vegetarian
Lombardy
Mediterranean

Method

Prepare the pizzoccheri as indicated in the recipe for Pizzoccheri alla Chiavennesca.

Wash the cabbage and tear into large bite-sized pieces, or cut it into long strips. Put the cabbage into a large pot of boiling water. Cook for 3 minutes, toss in a pinch of salt, and then add the pizzoccheri. Cook until al dente, about 7 minutes.

While t