Traditional Pizzoccheri

Pizzocheri are a traditional Italian food, typical of Teglio, a town situated in Valtellina in the northern part of Italy. The pizzoccheri are tagliatelle-like pasta made of buckwheat, that you can prepare in different simple way. This italian dish is typical of the autumnal period and they are prepared with seasonal vegetables. They are delicious if prepared with Bitto, a typical Italian cheese that can be found in Valtellina.

INGREDIENTS (for 4 people)

500 g of Pizzoccheri

500 g of Potatoes

180 g of Butter

500 g of Savoy cabbages

500 g of Herbs

1 Clove of Garlic

300 g of Bitto

200 g of Parmesan

PREPARATION TIME: 30 minutes

COOKING TIME: 30 minutes

WINE: Pignola Valtellinese (Red Wine)

PREPARATION

Clean, peel and cut into cubes the potatoes.

Clean and cut into pieces the savoy cabbages and the herbs.

Cut the Bitto cheese into pieces.

Bring a pan of salted water to the boil and add the potatoes, the savoy cabbagges and herbs.

After 5 minutes add the pizzoccheri and let them cook for 12-15 minutes.

In the meantime in a pan put the clove of garlic with the butter and let it melt.

When the butter is melted remove the clove of garlic. Drain and place in a large pan, cover with some pieces of Bitto, the Parmesan and some melted butter.

Cover with the rest of the pizzoccheri and cover again with the Bitto, the Parmesan and the melted butter. Gently mix all together and serve hot. This the result:

BUON APPETITO!