The traditional recipe for Pizzoccheri from Valtellina, a typical dish from Lombardy with unique authenticity and irresistible flavor. Perfect to enjoy with friends and a good glass of Valtellina wine.
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Put plenty of salted water in a pot and bring to a boil.
Meanwhile, cut the potatoes into small pieces and wash and cut the cabbage in the same way.
Boil the potatoes for 5 minutes, add the cabbage and cook for another 5 minutes. Then add the pizzoccheri to the water and boil for 12-13 minutes.
Cut the Casera cheese into cubes and grate the Grana. Clean the garlic cloves and sauté them in a small pan with the butter until nicely golden.
Drain the pizzoccheri with a slotted spoon and place them in a hot baking dish. Sprinkle with Parmesan and cheese, pour over the melted butter, add pepper to taste and serve on very hot plates.
Refrigerator
For a tasty variation, ground hazelnuts and cinnamon can be added on top of the butter and cheese dressing before serving.
Italia, Lombardia
| Energy (kcal) | 308.99 |
| Carbohydrates (g) | 19.09 |
| of which Sugars (g) | 1.59 |
| Fat (g) | 20.67 |
| of which Saturates (g) | 12.37 |
| Protein (g) | 11.79 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.35 |
