Una ricetta di
Spaghetti & MandolinoPizzoccheri alla valtellinese
The traditional recipe for Pizzoccheri alla Valtellinese, a typical dish from Lombardy with unique authenticity and irresistible flavor. Perfect to enjoy with friends and a good glass of Valtellina wine.
Primi piatti
15 min
20 min
Media
Italia
Lombardia
Prodotti in questa ricetta
Ingredienti
(per 4 persone)
Pizzoccheri di grano saraceno senza glutine 250g
320 g
Pane fresco di grano duro e patate 2 kg
250 g
Savoy cabbage
200 g
Valtellina casera cheese
250 g
Grated grana cheese
150 g
Butter
200 g
Garlic
to taste
Pepper
to taste
Preparazione
STEP 1 di 5
Put plenty of salted water in a pot and bring to a boil.STEP 2 di 5
Meanwhile, cut the potatoes into small pieces and wash and cut the Savoy cabbage in the same way.STEP 3 di 5
Boil the potatoes for 5 minutes, add the Savoy cabbage and cook for another 5 minutes. Then, add the pizzoccheri to the water and boil for 12-13 minutes.STEP 4 di 5
Cut the Casera cheese into cubes and grate the Grana cheese. Clean the garlic cloves and sauté them in a small pan with the butter until golden brown.STEP 5 di 5
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.Modalità di conservazione
Refrigerator
Altre informazioni
For a tasty variation, you can add ground hazelnuts and cinnamon over the butter and cheese topping before serving.