3 ½ ounces all-purpose flour
1 ounce buckwheat flour
8 egg yolks
6 ounces extra virgin olive oil
6 ounces yellow onion
6 ounces leeks, whites only
16 ounces garlic clove
1 bay leaves
4 ounces white wine
1 gallon water
3 tablespoons northern Italian extra virgin olive oil, divided
1 large white sweet potato, medium dice
4 large whole chard leaves, rinsed, stems chopped and reserved
½ cup white wine
2 cups Lily stock
6 assorted citrus fruits, segmented
1 ounce San Andreas Bellwether Farms pecorino
For the Pizzoccheri Pasta Dough:
Combine the flours in the bowl of table-top mixer with the paddle attachment. With the mixer on low speed, slowly drizzle in the egg yolks and remove the dough from the mixer when a ball forms. With your hands, work the dough into an even ball. Wrap the ball of dough in plastic wrap and leave it to rest in the refrigerator for at least 1 hour. Roll the dough into sheets using a pasta machine, working down incrementally to the second thinnest setting. Cut the sheets of pasta dough into ribbons 4 inches long and ½ inch wide. Allow them to dry in the refrigerator for at least 1 hour before use.
For the Lily Stock:
Warm the olive oil in a large pot over low heat. Add the onions, leeks, shallots, garlic, cloves, and bay leaf to sweat for 10 minutes. Deglaze the pot with the wine and cook off the liquid for 4 minutes. Add the water to the pot and bring to a boil. Lower the heat and simmer for 25 minutes. Turn off the flame let the stock sit for 15 minutes. Strain and cool.
For the Pizzoccheri Sauté:
Set a large pot of water to boil; as it nears boil, salt generously. Meanwhile, in a large sauté pan, heat 1 tablespoon of olive oil. Add the sweet potatoes to sauté then the prepared chard stems. Sauté with the potatoes for 2 to 3 minutes until both are soft and lightly caramelized. Remove the vegetables from the pan. Deglaze the pan with the wine wine; add the lily stoc and bring to a boil. Blanche 1 chard leaf in the lily stock for 20 to 30 seconds, immediately shocking in an ice water bath when finished. Repeat with remaining leaves. Once all are thoroughly chilled, ring out the chard leaves and mince.
Reduce the lily stock, adjust the seasoning, and hold. Cook the pizzocheri in the boiling salt water for about 2 to 5 minutes until completely cooked through (timing will depend on how long the pasta was dried). Add the drained pizzocheri to the chard stems and sweet potato sauté and cook over high heat for 1 minute. Add the minced chard leaves and 2 tablespoons of olive oil.
To Assemble and Serve:
Immediately plate the pasta. Garnish with the citrus segments and shards of shaved pecorino.