Pizzoccheri with Bresaola and Savoy Cabbage
Pizzoccheri della Valtellina P.G.I.

The recipe:

Pizzoccheri with Bresaola and Savoy Cabbage

The crispiness of bresaola combined with the lightness of Savoy cabbage. Try this recipe to impress your guests.

Difficulty:

Preparation time:

5 minutes

Cooking time:

20 minutes

Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

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Pizzoccheri della Valtellina P.G.I. – Short Tagliatelle

Pizzoccheri della Valtellina P.G.I. are a traditional pasta from Valtellina in the province of Sondrio and are produced according to ancient local traditions with whole buckwheat flour. They are a source of fiber.

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Ingredients for 4 people:

  • 320 g Pizzoccheri
  • 120 g bresaola
  • 400 g Savoy cabbage
  • 200 g spicy provolone cheese, diced
  • 100 g grated Grana cheese
  • 120 g butter
  • garlic
  • pepper
  • sage leaves

Preparation:

Chop the Savoy cabbage into strips and add it to previously salted water. Bring to a boil and add the Pizzoccheri, cook for 12-15 minutes. In a large pot, sauté the sliced bresaola with garlic, butter, and sage until golden brown. Once the Pizzoccheri are ready, drain and toss them with the bresaola, add the diced spicy provolone cheese, grated Grana cheese, pepper, and gently mix everything together. Serve on warm plates.

Moro Pasta

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