Pizzoccheri - Growing Communities South
|Buckwheat is an important staple in the northern parts of Lombardy and the grain is often ground into flour for making pasta known locally as pizzoccheri.
Ingredients
- 250g of buckwheat flour
- 150g of 00 flour
- 200ml of warm water
- 100g of savoy cabbage
- 700g of potatoes peeled and diced into 2cm pieces
- 1 garlic clove sliced
- 75g of butter
- 1 sprig of sage leaves picked
- 60g of Valtellina Casera cheese (or Gruyère Gouda or Fontina) sliced
- 10g of Parmesan grated
- salt
- pepper
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