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Gluten-free pizzoccheri are truly amazing!


Gluten-free pizzoccheri

Gluten-free pizzoccheri are a perfect first course for celiacs. Here’s how to prepare them with rice and buckwheat flour.

Pizzoccheri are a typical dish of Valtellina cuisine usually served with potatoes, cabbage and Valtellina casera cheese. This pasta shape is prepared with a high percentage of buckwheat flour , cut with a small part of wheat flour. However, it is possible to prepare excellent gluten-free pizzoccheri simply by using rice flour or a mix of pasta flours of those that are ready-made.

The most important aspect to pay attention to when preparing gluten-free homemade pizzoccheri is the choice of very fine flours or the dough will tend to fall apart. For the rest, the preparation is similar to that of any type of fresh homemade pasta, with the only difference that rolling out this sheet is much simpler. Let’s see together all the steps to make excellent gluten free pizzoccheri.

Gluten-free pizzoccheri
Gluten-free pizzoccheri

How to prepare the recipe for gluten-free pizzoccheri

  1. Combine the two flours and a pinch of salt in a bowl then add the water slowly, mixing first with a spoon and then by hand.
  2. Finish working the dough on a pastry board then wrap the dough in plastic wrap and let it rest for half an hour.
  3. Meanwhile, clean the cabbage and potatoes. Cut the first into strips not too large and the second into cubes of about one centimeter, after having peeled them.
  4. Dice the cheese and set aside.
  5. Roll out the dough until it reaches a thickness of 3 mm . You can help yourself by flouring the top with cornmeal.
  6. Then obtain strips about 1 cm wide and 7 cm long, the classic format of Valtellina pizzoccheri.
  7. Boil plenty of salted water and add the vegetables first .
  8. After 10 minutes of cooking, dip the pizzoccheri and continue for another 10 minutes.
  9. Once ready, drain them with a skimmer and transfer them to a pan suitable for cooking in the oven.
  10. Mix them with the previously cut cheese , distribute a few leaves of sage and flakes of butter and bake at 180 ° C for about 15 minutes .

Your pizzoccheri for celiacs Valtellina are ready to be served. Also take a look at the traditional pizzoccheri recipe to discover some more secrets.

storage

You can prepare pizzoccheri even half a day in advance and put them in the oven just before you sit at the table. If, on the other hand, they are left over, keep them covered in the refrigerator for a maximum of 2 days and then heat them in a pan. We do not recommend freezing in the freezer.


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