Pizzoccheri with Zucchini and Speck
Pizzoccheri della Valtellina P.G.I.

The recipe:

Pizzoccheri with Zucchini and Speck

The classic combination of zucchini and speck in a new version! Challenge yourself with this recipe and you'll be delighted!

Difficulty:

Preparation time:

10 minutes

Cooking time:

30 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 speck
  • 400 g zucchini
  • 200 g aged Asiago cheese
  • 100 g Parmesan cheese
  • 120 g butter
  • garlic, pepper, salt, and thyme

Preparation:

Trim the core of the zucchini and cut them into strips about 4 cm long. Bring salted water to a boil and add the Pizzoccheri. After 10 minutes, add the zucchini. Cook for a total of 12-15 minutes. Meanwhile, sauté the speck, cut into strips, with garlic and butter. Drain the Pizzoccheri and zucchini, then add the speck, diced Asiago cheese, grated Parmesan cheese, and sprinkle with thyme and pepper to taste. Serve in hot dishes.

Moro Pasta

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