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.

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

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.

If you want to buy Italian products you can go up www.deliveryitalianfood.com. Numerous offers await you!

Enjoy your meal!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: