The traditional recipe of Pizzoccheri alla Valtellinese, a typical dish from Lombardy with unique genuineness and irresistible flavor. Perfect to enjoy with friends and a good glass of Valtellina wine.
Put plenty of salted water in a pot and bring to a boil.
Meanwhile, cut the potatoes into small pieces and wash and cut the Savoy cabbage in the same way.
Boil the potatoes for 5 minutes, add the Savoy cabbage and cook for another 5 minutes. Then, throw the pizzoccheri into the water and boil for 12-13 minutes.
Cut the Casera cheese into cubes and grate the Grana. Clean the garlic cloves and sauté them in a small pan with the butter until golden brown.
Drain the pizzoccheri with a slotted spoon and place them in a hot baking dish. Sprinkle with Parmesan and cheese, pour the melted butter over, add pepper to taste, and serve on very hot plates.
Refrigerator
For a tasty variation, you can add ground hazelnut and cinnamon over the butter and cheese topping before serving.
Italy, Lombardia
| Energy (kcal) | 242.38 |
| Carbohydrates (g) | 19.09 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 15.56 |
| of which Saturates (g) | 9.09 |
| Protein (g) | 6.86 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.08 |
