MORO Pasta (EN)
The crispiness of bresaola combined with the lightness of Savoy cabbage. Try this recipe to impress your guests. | Pizzoccheri With Bresaola And Savoy Cabbage | MORO Pasta (EN)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pastificiodichiavenna.it.
Cooking tools:
- Stove
- Pot
- Chef's knife
- Cutting board
- Colander
- Grater
- Wooden spoon
- Plate
Ingredients
- 320 g Pizzoccheri
- 120 g bresaola
- 400 g Savoy cabbage
- 200 g spicy provolone cheese, diced
- 100 g grated Grana cheese
- 120 g butter
- garlic
- pepper
- sage leaves
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MORO Pasta (EN)
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pastificiodichiavenna.it
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pastificiodichiavenna.it
MORO Pasta (EN)
pastificiodichiavenna.it
MORO Pasta (EN)
pastificiodichiavenna.it
MORO Pasta (EN)
pastificiodichiavenna.it
MORO Pasta (EN)
pastificiodichiavenna.it