Vegan valtellinese pizzoccheri
Pizzoccheri alla valtellinese is a dish typical of the culinary tradition of Italy’s region Lombardia. Pizzoccheri is a type of pasta made with buckwheat flour. The seasoning for this recipe is made of potatoes, Savoy cabbage, and spreadable cheese.
Difficulty:
Medium
Preparation time:
20 minutes
Cooking time:
25 minutes
Cost:
Low
Ingredients for four people
For the pasta:
- 400 grams of buckwheat flour
- 100 grams of flour
- 250 grams of water
- A pinch of salt
For the seasoning:
- 300 grams of potatoes (about 3)
- 200 grams of Savoy cabbage (about ⅙)
- 100 grams of vegan spreadable cheese (or vegan ricotta)
- 2 tbsp of olive oil
- 1 tbsp of salt
- A pinch of pepper
Preparation
First of all, prepare the pizzoccheri. Pour the flours, the water, and the salt into a bowl and knead vigorously. Shape the dough into a ball and roll it out using a rolling pin.
Cut the dough into strips and set the pizzoccheri aside.
In the meantime, dice the potatoes and slice the Savoy cabbage. Cook the vegetables into a pot filled with boiling water. After 20 minutes, add the pizzoccheri to the pot and cook for 5 more minutes.
Meanwhile, heat the oil in a pan. Drain the pizzoccheri, the potatoes, and the cabbage and add them to the pan. Combine the spreadable cheese, the salt, and the pepper.
Cook for a couple of minutes and serve warm.
Valtellinese pizzoccheri can be kept in the fridge for two days.
You can flavor your pizzoccheri with vegan parmesan.
