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- Cuisine: Swiss
- Serves 6
Featured as part of our Cooks and their Books series, this recipe comes courtesy of Manuela Darling-Gansser, inveterate traveller and passionate amateur cook.
More Manuela Darling-Gansser recipes
Ingredients
Pasta
200 g (7 oz) buckwheat flour
100 g (3½ oz) unbleached plain
(all-purpose) flour
1 teaspoon sea salt
2 organic eggs
1 tablespoon virgin olive oil
Vegetables
bunch cavolo nero, stems cut off and discarded, leaves roughly chopped
200 g (7 oz) potatoes, boiled in their skins then diced into 2–3 cm cubes
200 g (7 oz) young green beans, cut into 2 cm (¾ in) pieces
100 g (3½ oz) freshly shelled peas
200 g (7 oz) baby spinach
2 tablespoons virgin olive oil
125 g (4 oz) unsalted butter
2 medium onions, sliced
2 cloves garlic, chopped
6–8 fresh sage leaves
100 g (3½ oz) grated Gruyère cheese
sea salt and freshly
ground black pepper
100 g (3½ oz) freshly grated Parmigiano
Preparation
Pizzoccheri is a traditional buckwheat pasta eaten as a hearty main meal. This version is delicious, baked with vegetables and cheese. If you do not have the time to make your own pasta, you can find pizzoccheri in good Italian delicatessens.
Mix the pasta ingredients into a dough; if it seems too dry, add a few drops of water. Divide the dough into 3 or 4 pieces. Pass 1 piece through your pasta machine on a wide setting, then fold it up in order to pass it through again. Continue doing so until the dough is of a uniform consistency and shiny. Repeat with the other pieces of dough. Set the pasta machine to a medium setting and put the pieces through again to make large, thin sheets. Lay the sheets on a floured surface and cut them widthwise with a sharp knife into strips about 2 cm (¾ in) thick.
Preheat the oven to 220°C (430°F).
For the vegetables, heat the oil and 25 g (1 oz) of the butter in a saucepan and gently cook the onions until soft. Add the garlic, sage and cavolo nero and cook for just a few more minutes. Take off the heat and add the potatoes, beans, peas and spinach and gently mix it all together.
Butter a large ovenproof dish. Bring a large pot of salted water to the boil and cook the pizzoccheri for just 1 minute. Drain it and put it into the dish. Add the vegetables, Gruyère and some salt and pepper and gently mix everything together. Sprinkle the Parmigiano on top, then evenly dot the remaining butter over the top of the Parmigiano.
Bake the pizzoccheri in the oven for about 20 minutes, or until the top turns golden.
Recipe from Winter In The Alps by Manuela Darling-Gansser, with photographs by Simon Griffiths. Published by Hardie Grant Books.
If you enjoyed this Pizzoccheri recipe then browse more Swiss recipes, pasta recipes, vegetarian recipes, child-friendly recipes and our most popular hainanese chicken rice recipe.
Swiss Restaurants
Displaying 7 of 7 Swiss Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Keller's Swiss and Indian Restaurant | Alice Springs | |
| 2. | Swiss Cottage | Katoomba | |
| 3. | Bei Amici Restaurant | Darling Point | |
| 4. | Eiger Swiss Restaurant | Petersham | |
| 5. | Pulver's Wallis Fogarty Steakhouse | Alice Springs | |
| 6. | Nick's Swiss Italian Restaurant | Yungaburra | |
| 7. | Casalinga | Croydon |
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