Ingredients (serves 4) 400 g
buckwheat flour 100 g white flour
200 g butter 250 g
Valtellina Casera DOP cheese (Den.ne of protected origin)
150 grams of grated parmesan cheese
200 g of cabbage
250 g of potatoes
a clove of garlic, pepper Preparation: Mix
the two flours, mix with water and work for about 5 minutes.
With a rolling pin roll the dough to a thickness of 2-3 mm from which ricavanodelle bands of 7-8 centimeters. Overlap the strips and cut across the width, yielding about 5 mm wide noodles.
Cook the vegetables in salt water, the cabbage into small pieces and potatoes into cubes, combine the pizzoccheri after 5 minutes (the potatoes are always present, while the cabbage may be substituted, depending on the seasons, with coast or green beans).
After about ten minutes to collect pizzocheri with a slotted spoon and pour some in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera DOP flakes, and continue alternating pizzoccheri cheese.
Fry the garlic butter to leave those well before pouring on pizzoccheri. Without stirring pizzoccheri
serve hot with a sprinkle of pepper.
buckwheat flour 100 g white flour
200 g butter 250 g
Valtellina Casera DOP cheese (Den.ne of protected origin)
150 grams of grated parmesan cheese
200 g of cabbage
250 g of potatoes
a clove of garlic, pepper Preparation: Mix
the two flours, mix with water and work for about 5 minutes.
With a rolling pin roll the dough to a thickness of 2-3 mm from which ricavanodelle bands of 7-8 centimeters. Overlap the strips and cut across the width, yielding about 5 mm wide noodles.
Cook the vegetables in salt water, the cabbage into small pieces and potatoes into cubes, combine the pizzoccheri after 5 minutes (the potatoes are always present, while the cabbage may be substituted, depending on the seasons, with coast or green beans).
After about ten minutes to collect pizzocheri with a slotted spoon and pour some in a very hot pan, sprinkle with grated parmesan cheese and Valtellina Casera DOP flakes, and continue alternating pizzoccheri cheese.
Fry the garlic butter to leave those well before pouring on pizzoccheri. Without stirring pizzoccheri
serve hot with a sprinkle of pepper.
Recipe Source: Academy Pizzocchero
PS Of course, I've used dried pasta purchased in store.
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