PizzoccheriTotal time: 1 hour, plus 1 hour resting time for the doughServings: 8Note: Adapted from “Cooking by Hand” by Paul Bertolli. Buckwheat and extra-fancy semolina flours are available ...

In a large, heavy skillet heated over medium-low heat, add 1 tablespoon butter and the oil. Add the leeks and sage and cook, stirring often, until the leeks begin to soften, about 3 minutes.

Italy is known the world over for its cuisine, which is made up of a multitude of regional dishes and delicacies. Food writer Hugo McCafferty explains how to prepare the traditional 'pizzoccheri', ...

Add a pinch of salt (4) and continue mixing until you obtain a soft, not dry mixture (5). Put a large pot with 12 cups of water on the stove. In the meantime, cut the cheese into cubes (6).

INGREDIENTS 250g/9oz savoy cabbage, separated into leaves and thickly shredded 2 medium waxy potatoes, sliced into ½ cm-thick rounds 300g/10 ½ oz buckwheat or whole-wheat pasta ...

Scínetti, who follows the Academy's recipe at Ai Tigli, started rolling pizzoccheri dough with only buckwheat flour about five years ago when customers asked for a gluten-free version of the dish.

Drain the pasta and vegetables. Transfer half of them to a buttered ovenproof dish, toss with salt and pepper and then sprinkle half the cheese (rougly 62.5g fontina and 25g Parmsan) on top.Warm ...

Giada Grilli with a plate of pizzoccheri alla valtellinese, a hearty, rich dish that uses humble ingredients. Photo / Alex Burton Having honed her skills at culinary school in Italy, Giada Grilli ...

The beauty of pizzoccheri is that they contain very few ingredients and are simple to make, so consistent outcomes are almost guaranteed when making them at home. You can find the recipe for how to ...