0:00 🎶 In ginocchio da te... 🎶 This is the most enjoyable thing about winter! But what do you look like? Watch this recipe until the end and you will enjoy it like hedgehogs! Nooo, look! So, taste it! Is it below 10°C? Because this is the main ingredient of this recipe! The pizzoccheri... The pizzoccheri Valtelliese style, I can't even say it. I remember this crazy dish that a lady from Valtellina made for me. Good, a little greasy, a little fattyy, but that greasy and fatty that we like so much. What are the ingredients of these Valtellina-style pizzoccheri? Definitely the pizzoccheri that I bought already made. Or we can do them. Or, many times, if you can't find them or have problems and can't make them at home, use another pasta. What's the problem? Now the people of Valtellina are mad as hell, but
0:50 if we don't find them, the important thing is that there are these other ingredients which are fundamental. Then the butter, plenty of it. I'll put Grana Padano, Bitto and Casera, which are typical cheeses from the Valtellina area. Then we have potatoes, we have curly cabbage, we have garlic and we have sage. You can't understand how good they are! They're good though, well, it must be cold. You can't eat these pizzoccheri during mid-August. If you take them to the beach, you die on the beach. It is mandatory that it is below 10°C, is that ok? I don't want responsibility. Let's peel the potatoes with the potato peeler, okay? Let's peel them like this, with a potato peeler, so we waste as little pulp as possible. If you want, don't throw away the peels. You say, "What am I doing?" We fry them! You can't understand
1:37 how good they are! So don't throw away the peels anymore. Wash the potato well with a sponge and we can use the peels to make them fried. And we will make our children happy. So calculate that we need about 250 grams of potatoes, 250 grams of cabbage and then the pizzoccheri. How many? Let's do 250/250/250 so we have all similar proportions and you won't be wrong. We cut the potato like this, into chunks, like a crescent. Do you see? Perfect! So it's very consistent and you can feel it. Imagine this potato losing a little starch and "falling apart" a little. You know what "sfragnarsi" means, right? Which melts a little,
2:23 squishes a little and loses a little of its starch and is no longer very shiny but becomes a little - how can I say it? - more opaque, a little more porous. And imagine the cream that forms together with the pizzoccheri. Tié, look. Like this! Beautiful! Full boiling water, coarse salt... Hey, coarse! Okay? Big, very big! Then, while the water boils, we immediately put the potatoes to cook. Because it's going to take a while... Ouch! I even splashed myself, damn it! It will take a little longer for the potatoes to cook. It will take 4 minutes. Let the potatoes cook alone for 4 or 5 minutes. But in the meantime, let's not stand still like this. Shall we have a drink?
3:08 It got dry... My mouth got a little dry. I thought of something. Imagine the mountain, the mountain where it is cold... Where is the beer? Where is it? Imagine the mountains and, at a certain point, you want something fresh that cleans your mouth and degreases it. So I thought of this beer from my friends at Birra Flea. What's good with this beer? This one is called Noel, it's a special beer for Christmas. Besides there being malt, malts and hops, what's special about it? It has a hint of orange peel, cardamom, a little black pepper, a little cinnamon... Beautiful and aromatic! So: mountain, cold, icy glass, that well-
3:58 seasoned, well-greased pizzocchero, nice and good, full of cheese... Glass with stalactites... Look at this! Beer... Look at that beautiful foam, very dense... Mmm! Very dense foam and a small piece of cheese, from Bitto. Look at that straw yellow color! Look how beautiful! Like that! Mmm! Feel the flowers in your mouth! The flowers really! The flowers that the cows ate, right? Eh! To die for! Fresh, good! Damn, it's delicious. Good! Now, while you've drunk and nibbled a little, we'll start making the cabbage. Cut it in half,
4:47 like this. Cut it in half again and remove this most central part. So, this - you see? - it's already a bit leafy. If there are ugly and damaged leaves and the ribs are too large, put them aside. These are good, and we'll see together, for making rolls. Then we make cabbage rolls, delicious! My mother always made them with minced meat and a little sausage. Now we have to make all these substantial dishes... In fact, if you want cabbage rolls stuffed with sausage and meat, write it in the comments so I'll make them for you. The core, as we call it in Rome, you put it aside. This is the only thing you need to take away. Then you cut it in half, keep the center away and slice it
5:33 about 2cm thick. So, look. Like this! So you will have the internal part which is more delicate, the external part which is greener and has a different flavour... You will have it all! Okay? While the potatoes are cooking there, we add the cabbage. So 3 or 4 minutes have passed and we put the cabbage inside, so the cabbage will also have the opportunity to cook well. Without lid! Salt water at full boil and the cabbage will remain a beautiful green color. Okay? Tié, look how beautiful! Lots of vegetables! Nice, a nice plate of vegetables and a little pasta, as I always say. Now the sauce! Oh my goodness, I feel sick just thinking about it! Garlic, the good kind. Today
6:23 we have garlic from Voghiera. Garlic cloves, we'll take a couple. Actually three. We clean them... So always buy Italian garlic! Buy the products that are closest to you. There are certainly varieties of garlic in your region, there near you, where they grow them. Buy them! Let's help these small producers who make these simple products. I see buying frozen, chopped garlic... Hey, I catch you! If I catch you at the supermarket while you're buying chopped and frozen garlic, you'll be in trouble! Or the one already peeled... Look around to see if anyone is watching you! Prepare a casserole. Let's put the garlic in here, whole. However, for those who enjoy themselves like us... SHHHH! A wedge,
7:09 just a wedge, we do it like this. We grate it, so it will be even better. So, listen to me! For those who don't like garlic, keep it whole. Okay? But you need garlic, it gives it a nice taste, a nice flavour! Then butter... Don't skimp, it takes a lot. Put a nice piece of butter in here and start melting it. While it's melting - SHHH, be quiet! - put some sage in it which will give it a crazy taste. Look, like this. Look at those beautiful sage leaves! Small, beautiful... These will make this butter crazy. Meanwhile, melt the butter. I speak to him slowly because he has to loosen up slowly, little by little,
7:55 he has to let go, like this. Also choose a butter, a nice piece of butter, which is good, made with cream, beautiful, which can also be eaten raw, which is good. Understood? Not that big industry stuff. Buy butter made by small producers. There are companies that only make butter. Buy that! Look how it's melting... Aaaah! Garlic, butter, sage... It's crazy! It's intoxicating! I clean well, like this. Perfect. And let's have a drink to cheer us up! I love beer, I love it! Look at the butter... Mmm! Yummy! I'd add another piece, okay! Go, let's not "look at the hair". Also because
8:45 it's a lot of pasta. Tié, look here, go! Camera Woman is feeling sick... Don't be afraid! How many times do you eat butter during the week? How much butter do you consume? Not much! So do it, use it! We cut the cheeses, Bitto and Casera. There are those who only use Casera, I like to use both Bitto and Casera. Look at the colors they are different. Look at this one, it's slightly less seasoned. The color is different. And look at the Bitto instead, this straw yellow... Mmmm! More seasoned... Very small cubes, so it melts well. So here, then, there are different schools of thought for making these Valtellina-style Pizzoccheri. There are those who use water and put the
9:35 pan on it after preparing them and put them in a bain-marie to leave them very hot. But today I want to do something very dirty. Yes, you have to make me do it. I want to use the oven! Hey, can you hear it? “PLOF…PLOF…PLOF…” You say, “What is it?” Come here... Let's pour the pizzoccheri in. These require about ten minutes of cooking. Here, like this. Beautiful! So, what are pizzoccheri made of? Buckwheat. Buckwheat is called wheat but it is not a wheat. And it's gluten-free.
10:21 Normally, those that are bought already made also contain flour. But buckwheat is fantastic, it is used in many countries. In Japan they make "soba", those spaghetti that - TUM! TUM! TUM! - they hammer. Or, in Russia, they make "blinis". So it is a cereal that is used in many parts of the world, it is gluten-free. Okay? So, for those who are celiac, if you use only buckwheat pasta, you can eat it safely. I don't touch them, I let them soften a little. Okay? Like this! This way they rehydrate and don't break. Always diced this Casera cheese. Mmm! Hey, don't steal! This is good too, right? Mmm!
11:07 It is less intense in flavor. Bitto is more... Feel the flowers! You can really feel the flowers! Try it and tell me how good this beer is! THANK YOU LOVE! MMMM! Good, right? SCENTED! Very good, you can really taste the orange, the cardamom, the black pepper... These were half a kilo of pizzoccheri, we used half of them, 250 grams. Taste the pizzoccheri to see if they are ready. Mmm! Good, very good! The potato - look - falls apart. Perfect, it's ours. I turn it off... Now drain them well. Drain them well, very well. No water, okay? No water, we don't have to cream this pasta. This is like a vegetable lasagna,
11:55 with a little pizzoccheri and lots of seasoning. Look, like this. Shake them good, go! You need either an iron pot like mine or a nice ceramic baking dish. Beautiful, stunning - get it? - which you can put in the oven or you can put... Now I'll show you how. Black pepper, generously grated... Cheese! Let's mix well... And add the cheese... 🎶 TA! TA! TA! TA! TA! 🎶 Grana Padano... Did you understand what I was talking about? Another layer! Well drained, there should be no water left. My goodness, guys, to die for! Drain them,
12:42 drain them well. We don't have to cream it... Cheese... Nice, like that! Grana Padano... We are in Lombardy, okay? Then the Grana... And the last layer! Drain well. okay? Mario, when he gets out of school, will run! He'll do this to come and eat them... Look at the show! Ok, let's collect everything... Let's finish the cheese, we have it and we use it... Oh my goodness! Tie, like this! Last layer! Abundant! Very filling,
13:32 yes! Mamma mia! And now imagine... I remove the garlic, the two whole cloves of garlic... Then look what I do... Are you ready? Are you ready for this slutty thing? Mmm, with sage... So why did I put it after the butter? Because the butter goes down slowly. If I had put him under, he would have stayed under. Instead, like this, it comes down and seasons everything. Ooooh, hey! Aaaaah, guys! To finish cooking well and ensure that the cheese melts well you have two ways. The first, the simplest: you put it here, on top of the pan, close the lid, leave the pan on and, with the steam, all the cheese melts in a bain-marie.
14:18 The second, the most brutal, the truly brutal one... If you are brutal like me, you have to do it like this! Come here... Always with the lid on or, if you have a porcelain bowl, put aluminum foil on top, otherwise it dries out too much... Come, Camera Woman! Oven... And now, here, guys, there will be fireworks! There will be people who go crazy, who attack the oven... Anything and everything will happen! Don't look at my shorts... It's been 12 minutes... Let's see... 🎶 On my knees to you... 🎶 You can't understand the scent of sage... Oh my goodness! Aaaaah, this is hot.
15:05 I kept it at 180°C... Oh my goodness! Aaaah... Let's close the oven. Are you ready? Look... Nooo, look at this stuff, guys! Look at his face! Damn, what a face you have! A scratch of pepper on top, because I didn't put it on top. Tié, like this! Can I? Can I go, Camera Woman? Come on! May I? Nooo.. Nooo.. Look at this... Mmmm! Look, look, make them watch too... Tié, mamma mia! Oh my God, can I taste it? It will be hot, what do you think? To die for...
15:53 Mmm... Mmm... Mmm... Mmm... Mmmm! Moist as hell, soft... It didn't dry out. "È la morte sua! Ninetta, è la morte sua questa Noel!" With this orange flavour, with this zest, with this black pepper, this cardamom... Damn, what a show! How good it turned out! Camera Woman, you have to taste it. Come on, even if you don't believe it... Oh yeah, taste it, taste it... MMMM! To die for! Man, it's to die for! Look at this stuff, look at this show! My goodness, do it! Do it again! Take advantage now that it's cold. It's scary! To
16:42 die for! Good! To die for! Look, look at this show. To die for! Do it again, it's to die for! I eat... Mmm... Mmm... Mmmm! Aaaaah! Hey, please: subscribe, guys! Come on! The more we are, the more we are worth. Come on, let's get to the MILLION!
