Traditional Pizzoccheri Recipe
Pizzoccheri della Valtellina P.G.I.

The recipe:

Traditional Pizzoccheri Recipe

Indulge yourself in the enveloping taste of Pizzoccheri della Valtellina P.G.I. Follow the unique and unrepeatable recipe to discover the secrets of tradition.

Difficulty:

Preparation time:

5 minutes

Cooking time:

15 minutes

Pizzoccheri della Valtellina P.G.I. – Tagliatelle

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Pizzoccheri della Valtellina P.G.I. – 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 della Valtellina P.G.I.
  • 160 g potatoes,
  • 125 g butter,
  • 125 g Savoy cabbage or Swiss chard or spinach
  • 160 g semi-fat cheese (we recommend Valtellina Casera)
  • 100 g Parmesan cheese
  • garlic and pepper

Preparation:

In a pot with plenty of salted boiling water, add diced potatoes and chopped vegetables. After 5 minutes, add the Pizzoccheri della Valtellina P.G.I. and boil for 12-15 minutes. Drain with a slotted spoon and place a portion in a baking dish, sprinkle with Parmesan cheese and thinly sliced cheese, continue alternating the components. Pour over the melted butter sautéed with garlic, season with pepper to taste, and serve on hot plates.

Moro Pasta

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