Traditional “Pizzoccheri” are from the Valtellina; the northernmost region of Lombardy, at the foothills of the Alps, where skiers know a thing or two about staying warm with comfort foods (and wonderful wines) during the winter months!
Chiavenna, Province of Sondrio – Photo courtesy of Mark Swint
In 1868, it was Carlo Moro who gave life to the pasta factory on the river Mera, where the waters powered the grinding machines. The original location is now an industrial museum and their new, state-of-the-art factory, using 100 percent green energy, resides at the main gates of Chiavenna, 10 km from Switzerland, on the road towards St. Moritz. Today, Moro’s Pastificio di Chiavenna continues to produce pasta made from indigenous “Grano Saraceno” buckwheat flour.
(from l-r: Pizzoccheri nests, Fidelin (buckwheat spaghetti) and traditional, ribbon-cut Pizzoccheri).
Visit http://www.povalleyfoods.com/buckwheat_pasta.php to purchase Carlo Moro’s ‘Pastificio di Chiavenna’ products.
Then enjoy this wonderful recipe featuring Carlo Moro’s famous pizzoccheri!
Pizzoccheri della Valtellina (serves 4)
1 stick of butter
1 garlic clove sliced in half
3-4 fresh sage leaves
1 1/2 cups Moro Pizzoccheri
3/4 cup peeled & cubed potatoes
1/2 cup savoy cabbage sliced into wide strips (or cut spinach)
¾ cup slices of Bitto or Casera cheese (or substitute with Fontina)
1/3 cup grated parmigiano reggiano cheese
Melt the butter in a small pan. Add the garlic and sauté briefly, then add the sage leaves. Reduce the heat and cook on a low flame until the garlic is a nice golden brown. Set aside.
In a large pot of boiling water, salted to taste, boil the potatoes and the cabbage (or spinach) for 5 minutes. Then add the pizzoccheri and boil for another 12-15 minutes. Once the pizzoccheri are “al dente”, drain the pasta, potato and cabbage well.
Place a layer of this pizzoccheri mixture into a glass serving dish (oven-proof if it will go into the oven to stay warm) then layer some of the cheese over it. Continue to layer until you’ve used all the cooked pasta mixture and all of the cheese.
Once all the layers are created reheat the melted sage butter briefly and pour the sage butter over the pizzoccheri.
Serve hot with a grinding of black pepper to taste.
Pair with a wonderful Sassella Valtellina Superiore DOCG.
to purchase Carlo Moro’s ‘Pastificio di Chiavenna’ products.