Andrea 2nd Lesson

Pizzoccheri

The main dish of the Valtellina cuisine known as a dish of the poor, with a few basic ingredients, black and white flour, butter, cheese and some vegetables, but wisely combined give a result tasty and very appreciated locally. The Pizzoccheri buckwheat noodles are handmade, "scarellate" that pull in dough, not too thin, boiled and well seasoned with cheese from Valtellina (Casera) and butter, preferably Alpine, in addition to some vegetables as a time available between these valleys of potatoes and cabbage.

An easy dish to prepare and delicious to taste so Andrea wanted us to experience this old traditional poor dish.

Ingredients (serves 4)

400 g of buckwheat flour - 100 g flour - 200 g butter - 250 g cheese Valtellina Casera PDO (protected designation of origin) - 150 g grated parmesan cheese - 200 g of cabbage - 250 g potatoes - a clove of garlic and pepper.

Preparation

Mix the two flours, mix with water and work for about 5 minutes.

With a rolling pin roll the dough to a thickness of 2-3 millimeters from which are derived the bands of 7-8 centimeters. Overlap the strips and cut across the width, resulting in a width of about 5 mm of noodles.

Cook the vegetables in salted water, the cabbage into small pieces and potatoes into chunks, add pizzoccheri after 5 minutes (the potatoes are always present, while the cabbage can be replaced, according to the seasons, with swiss chard or beans.

After about ten minutes collect pizzocheri with a slotted spoon and pour some in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera double flakes, continue alternating pizzoccheri and cheese.

Fry the butter with the garlic color leaving for good, before pouring on pizzoccheri.

Without stirring pizzoccheri serve hot with a sprinkling of pepper and nutmeg

 

 

Pasta dough to make several things

 

500 gr. Flour 00   

Eggs          5

Salt           10gr.

Olive Oil              

 

For the filling :

Fresh ricotta cheese  250 gr

nutmeg 1 pinch

Parmesan Cheese 50 gr

Lemon zest

 

Method 

Mix all the ingredients and work the pasta dough until becomes smooth , then use the pasta machine . 

" At long last a kitchen that has or will at least admit to a pasta machine "

Andrea says why waste doing what the machine does better and with less stress, i know up to now a lot of the schools want to do the basic of pasta making but Andrea has so much more to teach us 

Cut the layers in squares , in the meantime prepare the filling mixing all the ingredients add a tea spoon of it, fold them in a ravioli shape.

Fry butter and sage , add Parmesan cheese on top of the ravioli and pour the frying sage and butter.

 

Today we also made simple noodles rolled them out so thin so that they only needed 1 min in the boiling water serve and eat immediately with olive oil.

So simple and soooooo fresh and yum yum 

Tortino al cioccolato

Rich chocolate cake

Ingredients : 

8 whole eggs 

350 gr of dark bitter chocolate 

250 butter 

50 cocoa powder ( bitter ) 

150 sugar 

50 gr flour 

1 baking powder ( 20 gr ) 

Method : 

Melt the chocolate and the butter in a baine marie. 

In a bowl whipp the whole eggs and the sugar, add the baking powder , flour and cocoa. Add at last the melted chocolate. Brush the muffin moulds with butter and flour them. Pour the mixture to half way up the moulds and let them rest and chill in the refrigerator for 1 hour. 

Preheat the oven at 190 deg c. and bake them for 10 min.

Serve hot