Pizzoccheri di Tirano

Name: Pizzoccheri di Tirano
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 3 cabbage leaves, torn in large pieces; 8 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 2 cloves garlic, cut in slivers; A generous pinch of fresh sage; 2 small carrots, cut in discs; 4 ounces (1 stick) plus 3 tablespoons sweet butter; 2 leeks; 4 ounces string beans; ⅓ cup water; 2 medium-sized potatoes; 2¾ cups buckwheat flour; 1¼ cups unbleached, all-purpose flour; 8 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 8 ounces Bitto, Fontina, or Taleggio cheese, thinly sliced; 4 tablespoons freshly grated parmigiano

Preparation info

4-6
servings

Difficulty
Easy

Appears in

The Authentic Pasta Book

By Fred Plotkin

Published 1989

About

Tirano is a charming town in the Valtellina, From here you can catch a train to St. Moritz over the Bernina Pass (7,586 feet). This version of pizzoccheri is the most colorful one I tried in the Valtellina.

Ingredients

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

Europe
Italy
Valtellina
Lombardy
Vegetarian
Pasta
Mediterranean

Method

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

Peel the potatoes and cut into bite-sized pieces. Wash the leeks well and cut the white portion into bite-sized pieces. Wash the string beans, cutting off the tough ends.

In a large pot of lightly salted boiling water, cook the potatoes and leeks until about