Siamo qui, ormai proiettati verso la primavera, e il tempo ci gioca un bello scherzetto, riproiettandoci da un giorno all’altro nuovamente in inverno, con tanto di pioggia, freddo e grigio (che a volte già contrasta meravigliosamente con un verde smeraldo, che fa presagire l’arrivo di una nuova stagione).
Così, se penso di nuovo all’inverno, penso alla montagna. E, se penso alla montagna, penso a quei bei comfort food, a quei piatti rustici, ben conditi e ricchi che di solito ci si concede dopo una camminata, oppure dopo una giornata sulla neve.
Io non conosco molto, né molto ho mai amato la montagna… fino a quest’anno. Credo che a volte sia necessario vedere l’amore che un’altra persona prova di fronte alla vastità, alla maestosità e alla pace delle montagne per rivalutare luoghi che mai si erano considerati prima. Così ora imparo piano piano ad apprezzare questo luogo così lontano da me, “animale” profondamente acquatico: inizio a godere di una gita in cui trascorrere ore a fotografare farfalle, comincio ad amare i giri in funivia stritolando la mano del malcapitato al mio fianco (è colpa delle vertigini, giuro), le lunghe camminate con viste rappacificanti col mondo (e, per me mozzafiato, almeno -ma non solo- per le vertigini) e un panino nello zaino, e continuo ad amare (quello non l’ho mai disdegnato) il cibo di montagna.
È incredibile come in un solo anno la mia memoria si sia riempita di ricordi legati ad un sistema naturale che avevo sempre considerato ostile, e il cui fascino non mi aveva mai sfiorato prima. È incredibile quanto la curiosità per questo ambiente si sia fatta tale e tanta in così breve tempo, tanto che ora nella mia wish-list di viaggi (possibili e senza troppo tempo a disposizione) in cima svetta l’Alto Adige. D’altronde, tante cose cambiano in un anno, ma le montagne no, e forse in ciò si cela parte del loro fascino.
Quindi, per ricordare la montagna ed i bei cibi di montagna, oggi vi propongo i Pizzoccheri della Valtellina, una pasta molto ruvida, poiché a base di grano saraceno (a proposito, ve la ricordate la mia crostata di grano saraceno con marmellata di lamponi del Trentino?!), riccamente condita con patate, verza, burro e formaggio.
La ricetta che vi propongo è quella codificata dall’Accademia del Pizzocchero di Teglio, quindi vado sul sicuro.
| Pizzoccheri della Valtellina | Print |
- 200 g di farina di grano saraceno
- 50 g di farina bianca
- 100 g di verza
- 125 g di patate
- 125 g di formaggio Valtellina Casera dop (io ho utilizzato la Fontina)
- 75 g di formaggio in grana da grattugia
- 100 g di burro
- uno spicchio di aglio
- pepe
- Mescolare le due farine, impastarle con acqua e lavorare per circa 5 minuti. Con il mattarello tirare la sfoglia fino ad uno spessore di 2-3 millimetri, dalla quale si ricavano delle fasce di 7-8 centimetri. Sovrapporre le fasce e tagliarle nel senso della larghezza, ottenendo delle tagliatelle larghe circa 5 millimetri.
- Cuocere le verdure in acqua salata, le verze a piccoli pezzi e le patate a tocchetti, unire i pizzoccheri dopo 5 minuti (le patate sono sempre presenti, mentre le verze possono essere sostituite, a secondo delle stagioni, con coste o fagiolini).
- Dopo una decina di minuti raccogliere i pizzocheri con la schiumarola e versarne una parte in una teglia ben calda, cospargere con formaggio di grana grattugiato e Valtellina Casera dop a scaglie (o, nel mio caso, Fontina), proseguire alternando pizzoccheri e formaggio.
- Friggere il burro con l'aglio lasciandolo colorire per bene, prima di versarlo sui pizzoccheri.
- Senza mescolare servire i pizzoccheri bollenti con una macinata di pepe nero.
Ricordando un pomeriggio in montagna a fotografar farfalle.. un piccolo omaggio a tutte le donne nel giorno dell’8 marzo, senza nessun particolare festeggiamento, senza nessuna celebrazione. Che possa semplicemente essere un giorno come un altro, un giorno in cui le donne dovrebbero essere rispettate, amate e trattate con la cura e il riconoscimento che meritano, esattamente come dovrebbe accadere per ogni essere umano.
Mmmh… che ricetta favolosa ^_^ Mi viene fame…
Un abbraccio e buon pomeriggio.
Incoronata.
DolceeHobby
Grazie mille, Incoronata!
Contenta che ti piacciano
Buona settimana
Giulia
I pizzoccheri mettono proprio voglia di partire per la montagna!!!
I pizzoccheri mettono proprio voglia di partire per la montagna
http://www.notonlysugar.com
Hai proprio ragione!
E infatti ho una voglia di montagna, e di pizzoccheri, che non si capisce!! 🙂
Hai proprio ragione!
E infatti ho una voglia di montagna, e di pizzoccheri, che non si capisce!! 🙂
Giulia
PS: Benvenuta nel mondo food-blogger
Niente di più rappresentativo dei pizzoccheri quando si parla di montagna… L’unico viaggio in montagna (Trentino) l’estate di millemila anni fa li ho mangiati e me ne sono innamorata 🙂
Hai ragione, sono proprio rappresentativi!
Io, solo a vedere la foto, avevo il magone da “Costa Crociere” 😉
Beh, se è il Trentino nei tuoi ricordi, apprezzerai anche una delle prossime ricette. Mi sono data al tema “muntagnin” (come si dice da queste parti).
Un abbraccio,
Giulia
ti seguo 😉 ahahah
Io sono innamorata del Trentino, e i pizzoccheri sono della Valtellina, ma sempre di montagna si tratta!!!!
E sono uno dei miei primi piatti invernali preferiti, che preparo abbastanza spesso (dimenticando le calorie…..). La ricetta è praticamente simile a quella di Giulia, se non che io abbondo con verza, patate e… formaggio: sono dell’idea che se peccare si deve, meglio farlo seriamente!!!! A burro e aglio, poi, aggiungo anche qualche fogliolina di salvia. Una squisitezza sperimentata!!
Anche io mi sono follemente innamorata dei pizzoccheri. Eheh, abbondare con verza, patate e formaggio è assolutamente permesso (anzi, consigliato) dalla ricetta stessa! Ognuno può fare come vuole (io ho sostituito il formaggio, ad esempio)!
Mi piace l’aggiunta di salvia.. deve stare alla perfezione!
Comunque, se ami il Trentino, forse c’è qualche ricettina in cantiere apposta per te 😉
Anzi, diciamo più alto-atesina, ecco!
A presto,
Giulia
Anche a noi piacciono tantissimo, (soprattutto ai bimbi) e mi hai dato un’ottima idea per la cena di domani sera 😉
Io li trovo non troppo lunghi da fare, gustosi e guduriosi!
Contenta di averti salvato la cena 😉
Un abbraccio
Giulia
mmmm quanto li adoro ….da oggi sono una tua lettrice se ti va passa a trovarmi ho appena aperto baciiii
Ciao Cinzia,
sono contenta che ti piacciano.
Passerei volentieri a trovarti, ma non so dove 😉
Giulia
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