TLDR;
Chef Max Mariola shares his recipe for Pizzoccheri alla Valtellinese, a hearty and comforting winter dish. He emphasises the importance of using high-quality ingredients, including buckwheat pizzoccheri pasta, Valtellina cheeses (Bitto and Casera), potatoes, Savoy cabbage, garlic, sage, and plenty of butter. He also suggests pairing the dish with a Noel beer from Birra Flea, highlighting its complementary flavours. The recipe involves cooking the vegetables and pasta together, creating a rich butter and sage sauce, layering everything with cheese, and baking it in the oven for a decadent finish.
- Use high-quality ingredients, especially Valtellina cheeses.
- Don't skimp on the butter.
- Pair with a Noel beer for complementary flavours.
- Bake in the oven for a decadent finish.
PIZZOCCHERI ALLA VALTELLINESE [0:00]
Chef Max Mariola introduces Pizzoccheri alla Valtellinese as the perfect winter dish, best enjoyed when the temperature is below 10°C. He recalls a memorable experience with this dish made by a lady from Valtellina, describing it as rich and satisfying. The chef promises to guide viewers through the recipe, ensuring they can recreate this traditional dish with ease.
INGREDIENTI [0:33]
Chef Max details the ingredients for Pizzoccheri alla Valtellinese, starting with the pizzoccheri pasta itself, which can be store-bought or homemade. He suggests that if pizzoccheri is unavailable, another pasta can be substituted. Key ingredients include butter, Grana Padano, Bitto, Casera cheeses, potatoes, Savoy cabbage, garlic, and sage. He emphasises the importance of these ingredients for achieving the authentic flavour of the dish.
CUOCIAMO LE PATATE [1:23]
Chef Max begins preparing the potatoes by peeling them with a potato peeler to minimise waste, suggesting the peels can be fried as a snack. He recommends using about 250 grams of potatoes, diced into chunks. He explains that the potatoes should lose some starch and become slightly soft during cooking, which will contribute to the creamy texture of the final dish. The diced potatoes are then added to boiling, salted water.
FACCIAMO UN BRINDISI [3:15]
While the potatoes cook, Chef Max suggests enjoying a Noel beer from Birra Flea, which he feels pairs well with the dish. He describes the beer as having hints of orange peel, cardamom, black pepper, and cinnamon, making it a refreshing and palate-cleansing accompaniment to the rich pizzoccheri. He emphasises how the beer's aromatic qualities complement the cheesy and greasy nature of the dish.
CUOCIAMO LA VERZA [4:47]
Chef Max prepares the Savoy cabbage by cutting it in half, removing the central part, and slicing it into 2cm thick pieces. He advises setting aside any damaged leaves or large ribs for other uses, such as cabbage rolls. The sliced cabbage is added to the boiling water with the potatoes after they have cooked for 3-4 minutes, ensuring the cabbage retains its vibrant green colour.
PREPARIAMO IL BURRO [6:14]
Chef Max prepares the butter sauce by using three cloves of Italian garlic from Voghiera, emphasising the importance of buying local produce. He suggests grating a wedge of garlic for those who enjoy a strong garlic flavour, while others can keep the cloves whole. A generous amount of butter is melted in a pan with sage leaves, infusing the butter with flavour. He recommends using high-quality butter made by small producers.
PREPARIAMO I FORMAGGI [9:01]
Chef Max prepares the cheeses, Bitto and Casera, by cutting them into small cubes to ensure they melt evenly. He notes the differences in colour and flavour between the two cheeses, with Bitto being more seasoned and intense. He mentions that some recipes only use Casera, but he prefers using both for a richer flavour profile.
CALIAMO I PIZZOCCHERI [10:00]
Chef Max adds the pizzoccheri pasta to the boiling water with the potatoes and cabbage, explaining that they require about ten minutes of cooking time. He clarifies that pizzoccheri is made from buckwheat, which is gluten-free, and is used in various cuisines worldwide. He advises letting the pasta soften slightly before stirring to prevent it from breaking.
COTTURA IN FORNO [11:46]
Chef Max drains the cooked pizzoccheri, potatoes, and cabbage thoroughly, ensuring no water remains. He emphasises that this dish is more like a vegetable lasagna than a creamy pasta. He layers the mixture in an iron pot or ceramic baking dish, alternating with grated black pepper, Grana Padano, Bitto, and Casera cheeses. He finishes with a final layer of cheese and drizzles the sage-infused butter over the top. The dish is then baked in the oven at 180°C to melt the cheese and finish cooking. Alternatively, he suggests melting the cheese using the steam from the pan with a lid.
RISULTATO FINALE [15:16]
Chef Max reveals the final result, showcasing the melted cheese and aromatic sage. He adds a final touch of black pepper.
MOMENTO ASSAGGIO [15:24]
Chef Max tastes the Pizzoccheri alla Valtellinese, describing it as moist, soft, and flavourful. He praises the combination of the cheeses, sage butter, and the complementary flavours of the Noel beer. He encourages viewers to try the recipe and enjoy it while it's cold outside.
