WHAT IS PIZZOCHERI WITH GREENS?
Pizzocheri pasta is available packaged but it’s so easy to make it’s definitely worth trying to do yourself. The main ingredient is buckwheat flour–same as buckwheat pancakes–and can easily be found in most grocery stores. To try and make your own pizzocheri, check out our recipe here. Starch, more starch, greens and cheese may seem like an odd combination. But Pizzocheri Valtellina–an Alpine Italian dish featuring buckwheat pasta, potatoes and cabbage – is both tasty and comforting. Hearty and buttery, this dish may be made with any number of different greens but cabbage is the most traditional.
SUGGESTIONS WHEN MAKING PIZZOCHERI WITH GREENS
The cheese Fontina Val d’Aosta has a lot of character, which melted might be too much for dairy neophytes. You can easily substitute more popular formaggios like Grana or Parm. Regg. But don’t be too afraid to give a strong cheese a chance. If your local store doesn’t carry this fontina, you can substitute other washed rind cheeses, cow’s milk or otherwise. If your retailer doesn’t carry washed rind cheeses at all, then get another retailer. In terms of pasta you can substitute other wide cuts like tagliatelle. But part of the appeal of this pasta is its’ coarse, buckwheat flavor and texture. Otherwise you can get away with most similar vegetables except with garlic. Black garlic can be a less potent, slightly sweeter substitute but don’t cook it, and you might need to make sure it infuses your sauce well before mixing with the rest of this dish. To learn more about the difference between these two garlics, click here!