PIZZOCCHERI THE VALTELLINA

Ciavarella Cristiano

They are a type of pasta made with buckwheat and originate from Valtellina. In this recipe we suggest the dressing.
Pizzoccheri have their plus in the seasoning: typical Valtellina cheeses (Bitto and Casera) alternate with grated parmesan and melted butter until a very dense mixture is obtained.

Ingrediants
Pizzoccheri Pasta 400 g
Bitto cheese 300 g
Potatoes 250 g
Savoy cabbage 100 g
Parmigiano Reggiano DOP 60 g
Butter 50 g
2 cloves garlic
Sage 5 leaves
salt
pepper

Boil the diced potatoes and when they come to a boil add the cabbage cut into strips and the pizzoccheri

Heat the butter in a pan, add the garlic and brown the sage leaves

Cut the cheese into cubes

In a bowl, alternate the pizzoccheri, fontina and cheese until all the ingredients are used up.


Drizzle with the sage-flavored butter sauce

Serve hot.

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Enjoy your meal!

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