I pizzoccheri valtellinesi

Chef Peter Caldwell of Bormio explains the recipe for Pizzoccheri, first dish of valtellinese food tradition.
Pizzoccheri are the signature dish of Valtellinese cuisine, known everywhere and much appreciated especially during the colder months.
The name "pizzoccheri" seems to derive from the root "pit" or "piz" meaning piece or even from the word staple with the meaning of crush, in reference to the flattened shape of the dough. Other hypothesis would trace the word pizzoccheri from the Lombard bizzo, or bite, but this etymological hypothesis is unlikely.
Are a type of pasta is recognized as a traditional food product of Valtellina, a native of Teglio. It is a kind of thick wide noodles 3 mm 2 or 1 cm and 7 cm long, made from a dough made with two-thirds of buckwheat flour, denoting their greyish coloration, and one-third of wheat flour.
The sauce is typical in the area of recognition consists of the following items: Cabbage or chard ribs, potatoes, Cheese, grated Parmesan cheese, butter, Garlic Valtellina Casera.
After you sauté the garlic in the butter, the mixture is applied in layers in a baking dish, sprinkled with ground black pepper and sometimes place in oven to bake.
The most common variations involve replacing the cabbage with spinach or green beans, and fontina instead of Valtellina Casera.
In the kitchen of great chefs, richer, even seasonings are often introduced truffles or porcini mushrooms while, because of its particular flavour, you reduce the percentage of buckwheat in the mix to meet the needs of a wider audience.
Other specialties include the pizzoccheri of Chiavenna, which are a particular variety of dumplings, made with wheat flour and dried bread soaked in milk.