Pizzoccheri pasta with chanterelle mushrooms and sage
Italian cuisine has recipes which vary wildly one from another, and they also offer you the opportunity to try out new ideas, being guided only by your imagination, reworking ingredients and proportions so as to suit your own taste. So, from a dish originating in the mountainous regions of the north – the Italian Alps, specifically Valtellina - we have invented something different for you, combining pizzoccheri buckwheat pasta with some exquisite chanterelles mushrooms, dressed with sage and butter to give it an irresistible aroma. To best enjoy this dish you should prepare it during the winter: these hearty ingredients are perfect for nourishing yourself on winter days. Follow our insider’s advice, but also be guided by your own imagination: either way, the dish will be irresistible!
Ingredients
* approximate values per serving
Preparation
Prepare the pizzoccheri pasta by combining the flour, a pinch of salt and water. Knead well until you get a smooth ball. With a Take as much dough as you need and roll it out on a clean, floured work surface. Cut the pasta into approximately tagliatelle shapes with a pastry cutting wheel, trying to be as regular as possible. Boil a pot of water. Separately, clean and cut the mushrooms into quarters, then brown them in a pan with a little oil. Peel the potatoes and cut them into large cubes, then blanch them in salted water for a few minutes. Mix the egg yolk with the cream and a little Valtellina cheese, salt and pepper. Then pour the cream on the mushrooms. In a saucepan melt the butter and sauté the garlic and sage. Cook the pasta and then toss in pan with the mushrooms and egg mixture. Add the potatoes. Serve dressed with the flavoured melted butter, some browned sage leaves and a sprinkling of Valtellina cheese.
Step by step
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Prepare the mushrooms and chop into pieces
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After making the pizzoccheri pasta, boil in salted water for 5 minutes
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Make a sauce with cream, egg yolks, Valtellina cheese, and a pinch of salt and pepper
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Fry the mushrooms with a little oil
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Add the drained pasta along with the blanched diced potatoes, to the frying pan and mix well
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Add the egg and cream sauce and mix well, then combine the melted sage and garlic flavoured butter
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This autumnal reinterpretation of a classic pizzoccheri pasta dish is ready
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Additional information
Pizzoccheri with Chanterelles and Sage and Potatoes
A delicious variation of traditional pizzoccheri is the addition of potatoes. This preparation enriches the dish, giving it a creamy texture and a comforting flavor. The combination of chanterelles and potatoes creates a perfect balance between the rusticity of the pizzoccheri and the delicacy of the mushrooms. To prepare this version, simply cook the diced potatoes together with the pizzoccheri, allowing the flavors to meld during cooking. The result is a hearty and nutritious dish, ideal for family lunches or dinners with friends. Don't forget to garnish with a sprinkle of cheese and a few sage leaves to further enhance the flavors.
Pizzoccheri Piemontese with Chanterelles and Sage
The recipe for Pizzoccheri Piemontese represents a great classic of the culinary tradition of Piedmont. This preparation stands out for the use of fresh, high-quality ingredients, such as chanterelles, which are typical of mountainous areas. Sage, along with butter, provides an intense aroma and rich flavor, sublimely enhancing the pizzoccheri. To make the recipe, the pizzoccheri are cooked in salted water and dressed with a sauce made of melted butter, garlic, and sage. The mushrooms, sautéed in a pan, complete the dish with their earthy note, making each forkful a true pleasure. This variant is perfect for those who wish to savor traditional Piedmontese cuisine in all its splendor.
Light Pizzoccheri with Chanterelles and Sage
For those who are mindful of their weight, there is also a light variant of pizzoccheri with chanterelles and sage. In this version, calories can be reduced by using a smaller amount of cooking cream and replacing the butter with a drizzle of extra virgin olive oil. Additionally, one can opt for smaller portions of cheese while still maintaining the flavor and creaminess of the dish. Chanterelles, being light and rich in nutrients, fit perfectly into this preparation, offering an intense flavor without weighing you down. Thus, even those following a balanced diet can indulge in the pleasure of a typical dish without guilt.
Benefits of Pizzoccheri with Chanterelles and Sage: Properties and Calories
Pizzoccheri, made with buckwheat flour, are an excellent source of complex carbohydrates and fiber, useful for regular digestion and maintaining stable energy levels. Chanterelles, besides being delicious, provide B vitamins and antioxidants, contributing to overall well-being. Sage, with its anti-inflammatory and digestive properties, completes the dish, making it healthy and nutritious. On average, a serving of pizzoccheri with chanterelles and sage provides about 500-600 calories, depending on the amounts of cream and cheese used. This preparation is therefore ideal for a substantial and balanced lunch.
Can Pizzoccheri with Chanterelles and Sage be Frozen?
Yes, pizzoccheri with chanterelles and sage can be frozen, but it is important to follow some simple guidelines to preserve their flavor and texture. Before freezing, it is advisable to let them cool completely. They can be frozen either raw or already cooked, taking care to separate the portions into food bags or airtight containers. If frozen raw, they can be cooked directly without thawing, while if cooked, it is better to gently reheat them in a pan or microwave. This way, you will always have a tasty dish ready to enjoy at any time.