Haha! I hear you! We bounced back to warmer weather and sunshine but there were a few rainy cold Sundays where hot melty pizzocheri was sitting just right 🥰
You won't regret it. I left out the photo with the prepped butter and cheese bowl next to my head for scale. Perfect for a cold day! If I still lived in the US, I'd make it after shovelling snow from my driveway.
So, of course I just went down a rabbit hole. Amazing, thank you for bringing it to my attention!
In case anyone is reading this thread and interested… Sassella is one of five smaller sub-zones within Valtellina. Wines are made from at least 90% Chiavennasca, which is the local name for Nebbiolo (the grape that makes Barolo in Piedmont.)
(Even though I’m a wine specialist of sorts, there’s no way I can know everything about all wines everywhere – just like there’s no way a chef can know every single ingredient, cooking method, and regional cuisine. I always love learning about “new” wines and niche regions.)
Thank you, Gillian! Rich hearty magnificence, indeed! You know, I've had pizzocheri so many times and knew it was rich, but making it, even I was surprised at the glorious quality of butter and cheese! A mountain dream!
I love pizzocheri but it really hasn't been cold enough here yet...well, I am telling myself that to avoid falling into winter too soon!
Haha! I hear you! We bounced back to warmer weather and sunshine but there were a few rainy cold Sundays where hot melty pizzocheri was sitting just right 🥰
This looks good; I’ll come back to it.
You won't regret it. I left out the photo with the prepped butter and cheese bowl next to my head for scale. Perfect for a cold day! If I still lived in the US, I'd make it after shovelling snow from my driveway.
Love the opinions over the butter - classic!
Why did I doubt the recipe?! The boys set me straight. haha ahhhhh
I want your life!!! 🤩
You could have brought the wine!! I cannot eat this pasta without a good red from Valtellina.
Oh, interesting. Which wine is that?
How surprising that talk of wine piqued your interest 😉 a Sassella would be a classically delicious pairing!!
So, of course I just went down a rabbit hole. Amazing, thank you for bringing it to my attention!
In case anyone is reading this thread and interested… Sassella is one of five smaller sub-zones within Valtellina. Wines are made from at least 90% Chiavennasca, which is the local name for Nebbiolo (the grape that makes Barolo in Piedmont.)
(Even though I’m a wine specialist of sorts, there’s no way I can know everything about all wines everywhere – just like there’s no way a chef can know every single ingredient, cooking method, and regional cuisine. I always love learning about “new” wines and niche regions.)
I knew you would!! 🐰💛 love this explanation. Thank you!
My Milanese pal introduced me to this ridiculously rich hearty magnificence. I loved reading ( & hearing 🧈) about yours.
Thank you, Gillian! Rich hearty magnificence, indeed! You know, I've had pizzocheri so many times and knew it was rich, but making it, even I was surprised at the glorious quality of butter and cheese! A mountain dream!