Pizzoccheri della Valtellina Pasta, IGP - 500g
Pizzoccheri della Valtellina Buckwheat Pasta - a traditional dish from the Alpine village of Valtellina in the Lombardy region of northern Italy, close to the border of Switzerland. This short taggliatelle style pasta is made from a mixture of buckwheat flour and semolina wheat flour. Best Before 3rd March
The traditional recipe for pizzoccheri includes cabbage or swiss chard, potatoes, Italian Fontina cheese, parmesan, garlic and sage, making a rich après-ski dish.
Ingredients: 500g Pizzoccheri, 3 Potatoes, 500g Savoy Cabbage or Spinach, 200g Butter, 400g Fontina, 100g Parmesan, 3 Garlic Cloves, 2 sprigs Sage, Salt & Pepper
Cook the diced potatoes and cabbage or spinach in a large pan of boiling salted water for about 10 minutes. Add the pizzoccheri and boil for a further 10-15 minutes or until "al dente". Drain a some of the pizzoccheri and vegetables with a skimming spoon and place in a warmed bowl.
Add a layer of Fontina cut into chunks and dust with grated Parmesan. Melt the butter in a pan and brown the garlic and sage then pour little over the dish of pasta and vegetables. Repeat the process to build up layers of pasta/vegetables, cheese and butter. Serve hot with a pinch of freshly ground pepper.
Made in Italy
Ingredients: Durum Wheat Semolina, Wholemeal Buckwheat Flour 20%, Durum Wheat Flour, Water. May contain traces of egg and soya.
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