Pizzoccheri with Black Cabbage
Pizzoccheri are a traditional from Valtellina, originally from Teglio, and consist of 2 or 3 mm thick noodles, 0.5 cm wide and 7 cm long made from a dough prepared with two thirds of buckwheat flour, which characterizes its color gray and a third of wheat flour. Today Lisa Fontana presents her original version prepared with the Black Cabbage Sapori del Mio Orto
500g Pizzoccheri IGP
250g Semi-fat cheese
150g Grana Padano or Parmigiano Reggiano
4 Garlic cloves
250g Black Cabbage
Let’s start by cutting the Black Cabbage Sapori del Mio Orto into thin strips, then peel and dice the potatoes, and slice the cheese quite thinly.
Put a pot of water on the fire, when it reaches a boil add a handful of coarse salt (about 10g per liter of water), add the potatoes and start cooking, then add the black cabbage and with the help of a wooden spoon stir from time to time. After about 3 minutes of cooking, pour the Pizzoccheri della Valtellina PGI and continue cooking.
Meanwhile, melt the butter in a saucepan and add the garlic cut into small pieces, and let it sauté over low heat.
As soon as the pizzoccheri are cooked, drain everything and place them on a serving dish, alternating them with the previously cut cheese and abundant sprinkling of Grana or Parmesan. Finally, season everything with the flavored foamy buffo.
Enjoy your meal.
By Lisa Fontana
Black cabbage is the main ingredient of the most classic of Tuscan soups, the ribollita, in which it can be enjoyed together with chard, cabbage, beans and homemade bread.
However, there are other ways to bring it to the table; the important thing is to prepare it properly for cooking: the central rib must be eliminated (sometimes you need to use a knife to do this).
Once cleaned, the black cabbage can be boiled in boiling water; to keep the green color of its leaves alive and not lose the vitamin C present inside, it must not be cooked for long: 3 minutes are enough, after which it must be quickly transferred to water and ice.
Alternatively, you can opt for braising, cooking the black cabbage in a pan with a drizzle of oil and a little shallot or onion; once ready it can be consumed as such or used as an ingredient for other recipes, for example to prepare black cabbage croutons.For those who want to use black cabbage as a source of iron it is useful to remember that since it is a food of vegetable origin, bioavailability of the latter is limited, but that a little trick in the kitchen can help increase it: add a source of vitamin C, such as lemon juice. It will help to absorb it better