Pizzoccheri della Valtellina recipe
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PIZZOCCHERI DELLA VALTELLINA |
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Pizzoccheri is a kind of pasta made with buckwheat perfect for those cold winter days in Valtellina. The dressing is a lot of butter and fontina cheese. If you are on a diet, stop it! It really worth a tasting!
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TIME: 50 minutes
LEVEL:
 SERVES: 6 people
INGREDIENTS:
400-500 gr/17oz Pizzoccheri pasta
500gr/17.6oz spinach or savoy cabbage 3 potatoes 1 onion 200gr/7oz Butter 200gr/7oz fontina cheese grana padana cheese, sage salt to taste PREPARATION: Boil in salty water the savoy cabbage and the diced potatoes. Once the water is boiling add the Pizzoccheri and let them cook for almost 20 minutes (you can find the exact cooking time on the Pizzoccheri box). In the meantime fry the onion in the butter with some sage and dice the fontina cheese. Once the pasta is ready drain it and pour some of it In a big terracotta bowl. Add half of the butter with onion and half of the fontina cheese. Pour the rest of the pasta and the rest of butter and fontina. If you like grate some parmigiano reggiano and serve immediately! Enjoy your lunch! |