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.
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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