PIZZOCCHERI (romani)

Pizzoccheri are a typical dish from Valtellina, in Lombardy, made from buckwheat flour. They are similar to tagliatelle, but wider and shorter, and have a dark greyish colour due to the use of buckwheat.
The recipe for pizzoccheri was codified in 2003 and awarded the I.G.P. (Protected Geographical Indication) mark.
I have reworked it, with a more Roman version, but just as exceptional as the original.
Ingredients for 4 persons :
400gr buckwheat flour
100/120gr of 00 flour
500gr potatoes
5-6 peeled garlic
270gr tap water
150gr butter
200gr Casera cheese (or something similar, which melts easily)
150gr Grana Padano cheese (or more....)

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Buonasera winchcok. Unico e Inripetibile. Ricetta very good. Proverò. Buone cose.
Claudia 🍀