Valchiavenna Pizzoccheri Pasta
Ingredients
1 cup breadcrumbs
2 cups milk
3 1/2 cups flour
salt
1/2 cup olive oil
potatoes, peeled and cubed
For seasoning:
Magnucca or Casera cheese (a typical aged cheese from Valchiavenna)
Parmigiano-Reggiano, grated
butter
garlic
sage
freshly ground black pepper
Preparation
Bring the milk and breadcrumbs to a boil, while whisking until a smooth mixture is obtained. Transfer to a bowl and continue to stir until the mixture is cool. While stirring, add the flour and olive oil and season with salt. Dilute the mixture with water or milk until it has a rather sticky, pasty consistency and is a little more fluid than bread dough. Cover with a cloth and set aside to rest for about 4 hours.
Place the potatoes in a pot and cover with cold water. Bring to boil then cook for 5 to 8 minutes. Meanwhile, warm a large deep, dish in a 200 F oven. Take the mixture and, with the help of a spoon, make little gnocchi out of it. Drop them into pot of water with the potatoes and bring to a boil and cook for another 5 to 8 minutes, then remove with a slotted spoon. Meanwhile, in a skillet warm the butter with garlic and sage until melted (the amount is up to you). Toss the gnocchi and potatoes in the melted butter and transfer to warmed dish, alternating with the cheese. Serve with freshly ground pepper. Serves 4
1 cup breadcrumbs
2 cups milk
3 1/2 cups flour
salt
1/2 cup olive oil
potatoes, peeled and cubed
For seasoning:
Magnucca or Casera cheese (a typical aged cheese from Valchiavenna)
Parmigiano-Reggiano, grated
butter
garlic
sage
freshly ground black pepper
Preparation
Bring the milk and breadcrumbs to a boil, while whisking until a smooth mixture is obtained. Transfer to a bowl and continue to stir until the mixture is cool. While stirring, add the flour and olive oil and season with salt. Dilute the mixture with water or milk until it has a rather sticky, pasty consistency and is a little more fluid than bread dough. Cover with a cloth and set aside to rest for about 4 hours.
Place the potatoes in a pot and cover with cold water. Bring to boil then cook for 5 to 8 minutes. Meanwhile, warm a large deep, dish in a 200 F oven. Take the mixture and, with the help of a spoon, make little gnocchi out of it. Drop them into pot of water with the potatoes and bring to a boil and cook for another 5 to 8 minutes, then remove with a slotted spoon. Meanwhile, in a skillet warm the butter with garlic and sage until melted (the amount is up to you). Toss the gnocchi and potatoes in the melted butter and transfer to warmed dish, alternating with the cheese. Serve with freshly ground pepper. Serves 4
