Vegetable Pizzoccheri
Pizzoccheri della Valtellina P.G.I.

The recipe:

Vegetable Pizzoccheri

What's better than a plate of traditional pizzoccheri? Try them in this version, accompanied by vegetables, by following the steps.

Difficulty:

Preparation time:

10 minutes

Cooking time:

25 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
  • 50 g butter
  • 80 g Grana cheese
  • 120 g smoked provola cheese
  • pepper and matchstick-cut vegetables
  • one carrot, one stalk of celery, one zucchini, one potato, some green beans
  • one onion, garlic, parsley, thyme, and sage

Preparation:

In a skillet, sauté well butter, minced garlic, and chopped onion, along with all the vegetables previously cut into matchsticks, and cook for about 10 minutes. Season with salt and pepper, and sprinkle with parsley and thyme to taste. Boil the Pizzoccheri in salted water for 12-15 minutes. Drain them and toss them with the vegetables, then add the diced provola cheese, Grana cheese, and the remaining butter cooked with garlic and sage.

Moro Pasta

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Pizzoccheri with Artichokes and Grana Cheese Pizzoccheri della Valtellina P.G.I.

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

Pizzoccheri with Zucchini and Speck

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