This reinterpretation of pizzocchero stems from the idea of transforming an iconic dish of Valtellina tradition into a modern fingerfood version that keeps the authentic flavors and ingredients intact, but with a creative and unexpected presentation. The result is a buckwheat tuile in the shape of a fishbone, filled with butter and sage potatoes, accompanied by a fondue of Bitto and Casera cheese, with creamed savoy cabbage and fried sage leaves for a crispy touch.
This dish plays on different textures, making it perfect for an elegant and casual tasting.
Ingredients
Buckwheat fishbone tuile
- 45 g egg white
- 65 g buckwheat flour
- 10 g grated Parmesan cheese
- 30 g butter
- 15 g powdered sugar
- 2 g of salt
Stuffing of potatoes with butter and sage
- 2 floury potatoes
- 30 g of butter
- 2-3 sage leaves
- 1 clove of garlic
- salt and pepper to taste.
Cream of Savoy cabbage with butter and sage
- 200 g of savoy cabbage
- 200 g of water
- 5 g of salt
- 30 g of butter
- 3-4 sage leaves
- 1 clove of garlic
Bitto and Casera cheese fondue
- 75 g of Bitto cheese
- 75 g of Casera cheese
- 100 g of cream
- 50 g of milk
- 0.5 g xanthan gum (optional)
Fried sage
- 2-3 sage leaves
- A pinch of flour
- 1 dl of peanut oil (for frying)
Steps
Buckwheat fishbone tuile
Blend all ingredients until smooth.
Pour the mixture into a fishbone-shaped silicone mold with the help of a pastry bag and spatula and bake in a 170°C oven for about 10 to 12 minutes, until golden brown.
Stuffing of potatoes with butter and sage
Boil the potatoes, peel and mash them.
In a frying pan, melt the butter and brown it with the sage and garlic.
Add the flavored butter to the mashed potatoes, mix well, and transfer to a piping bag.
Cream of Savoy cabbage with butter and sage
In a frying pan, melt butter and brown it with sage and garlic.
Add washed and cut savoy cabbage, stew for 2 minutes.
Add water and salt, simmer for 10 minutes, then whisk until smooth.
Bitto and Casera cheese fondue
Grate the cheeses and melt them in a saucepan with milk and cream, stirring over medium heat.
Remove from heat and whisk in xanthan gum if a silkier consistency is desired. Keep warm until ready to serve.
Fried sage
Cut the sage leaves, flour them lightly and fry them in peanut oil at 180°C for a few seconds. Drain them on paper towels.
Finish
Spread a tuile of fishbone on a cutting board and stuff along the center spine with the creamed potatoes.
Overlay a second tuile to form a sandwich structure.
Pour a small dollop of fondue into a fondue bowl, lay the stuffed bones on top, and decorate with dots of creamed potato and fried sage.
Serve with a small glass of cabbage cream on the side.
The plating reflects a minimalist yet playful aesthetic, with a contrast between the softness of the fondue and the crispness of the tuile. The fondue creates a creamy base that highlights the tuile, while dots of creamed potato and fried sage add texture and complete the dish with a touch of green. The small glass of cabbage cream on the side introduces an interactive element, inviting the diner to experiment with different flavor pairings.
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