Giro d'EATalia 2024 | Pizzoccheri recipe - Video Dailymotion

Giro d'Italia

‍♀️ Discover the pizzoccheri recipe in this stage 15 of Giro d'Italia 2024!   Immerse yourself in race with our Playlist: ✅ Strade Bianche Crédit Agricole 2024 ✅ Tirreno Adriatico Crédit Agricole 2024 ✅ Milano-Torino presented by Crédit Agricole 2024 ✅ Milano-Sanremo presented by Crédit Agricole 2024 ✅ Il Giro d’Abruzzo Crédit Agricole ✅ Giro d’Italia ✅ Giro Next Gen 2024 ✅ Giro d'Italia Women ✅ GranPiemonte presented by Crédit Agricole 2024 ✅ Il Lombardia presented by Crédit Agricole 2024  Follow our channels to stay updated on  Giro d’Italia 2024  and interact with other cycling enthusiasts:   Facebook: https://www.facebook.com/giroditalia  Twitter: https://twitter.com/giroditalia  Instagram: https://www.instagram.com/giroditalia/  Enjoy the magic of the major cycling  https://www.giroditalia.it/en/  To license video content click here: https://imgvideoarchive.com/client/rcs_italian_cycling_archive

Transcript

00:00 Fresh pizzocchero made at home.

00:02 Malga butter,

00:04 green peas,

00:05 potatoes,

00:07 semi-aged casera,

00:08 and beets.

00:10 Grana Padano,

00:12 sage.

00:14 These are the ingredients for our Valtellinese pizzoccheri.

00:18 Italy is the country with the highest number of agri-food products of protected origin.

00:23 Each region is rich in gastronomic excellences.

00:26 And we, following the path of the Giro d'Italia, are going to discover them together, recipe after recipe.

00:31 Step number 15. We start from Manerba del Garda and end up in Livigno, so deep Valtellina.

00:37 And in Valtellina what could we do if not the pizzoccheri?

00:41 Here we are with our boiling salted water.

00:44 In this water we are going to pour potatoes, which we have cut into cubes, and green peas.

00:49 8 minutes of cooking and then we are going to throw the pizzoccheri.

00:54 8-10 minutes have passed.

00:56 We are missing 2-3 minutes for potatoes and green peas.

00:58 It's time to throw our pizzoccheri.

01:01 Saraceno wheat flour,

01:02 tender wheat flour, type 0,

01:04 and water.

01:05 We are going to throw them in our boiling water.

01:08 3 minutes of cooking and we are going to drain them.

01:11 It's time to drain our pizzoccheri, so potatoes, green peas.

01:15 Everything will be cooked well.

01:17 You see the consistencies, you also know them by color.

01:20 And we are going to put them in our baking dish.

01:23 I'm doing it in a bit atypical way, because you have seen that I didn't

01:26 sauté them or we are not going to put too hot butter.

01:30 So we put a part of butter at room temperature

01:35 and a part of a butter that we have infused with a little bit of garlic and sage,

01:39 but not burnt, this is a very important thing.

01:41 We are going to add it like this.

01:43 We start to give a first stir.

01:45 Now we can add our grated cheese,

01:49 also the beetroot, and a part of padano grana.

01:53 We start to mix well, it will start to sharpen a little bit everything.

01:58 And look how all the cheeses have melted well.

02:01 This is the appearance of the pizzocchero.

02:04 And by the way, doing it like this, we also avoid the one from the past,

02:07 with that butter that also becomes a little too dark.

02:10 And I'm not saying they stay healthier, but we are there.

02:13 We are ready to plate.

02:15 We are going to make a nice, abundant portion of our dish.

02:19 So a sprinkle of pepper in the finish.

02:22 And our pizzoccheri in honor of Valtellina are ready.

02:26 See you at the next stage.

02:28 [Music]

02:44 you

Giro d'EATalia 2024 | Pizzoccheri recipe

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