Pizzoccheri with Sautéed Mushrooms
Pizzoccheri della Valtellina P.G.I.

The recipe:

Pizzoccheri with Sautéed Mushrooms

If you're looking for a palate-pleasing delight, pizzoccheri with sautéed mushrooms are perfect for you. Follow the steps to learn more.

Difficulty:

Preparation time:

10 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
  • 500 g fresh porcini mushrooms (or you can use fresh champignon mushrooms)
  • 1 clove of garlic
  • 100 g butter
  • 40 g chopped parsley
  • 200 g Diced Valtellina Casera P.D.O.
  • salt, and pepper

Preparation:

Bring salted water to a boil, add the Pizzoccheri, and cook for 12-15 minutes. Meanwhile, clean and slice the mushrooms, sauté them in a pan with hot butter and garlic, season with salt, pepper, and sprinkle with parsley. Once the Pizzoccheri are cooked, drain the Pizzoccheri and add them to the mushrooms, along with the diced cheese, and sprinkle with Parmesan cheese and parsley.

Moro Pasta

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