PIZZOCCHERI ALLA VALTELLINESE – Enoteca Sileno
Pizzoccheri della Valtellina IGP comes from the mountainous Valtellina region of Lombardy, where snow melts into river headwaters and hearty cuisine is the norm. Pizzoccheri is a food that has earned...
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 enoteca.com.au.
Cooking tools:
- Pot
- Colander
- Chef's knife
- Cutting board
- Grater
- Skillet
- Baking dish
- Oven
- Stove
- Wooden spoon
- Spoon
- Measuring spoon
Ingredients
- 500g Moro Pizzoccheri
- 1 quarter Savoy cabbage, roughly chopped
- 2-3 medium-sized potatoes, diced into cubes
- 150g Fontina, Comte, or other semi-hard Alpine cheese, grated
- Fresh sage leaves (about 4-6), roughly chopped
- 2-3 garlic cloves, roughly chopped
- Butter, for serving
- Extra Virgin Olive Oil
More Like This
Pizzoccheri in Valtellina Style
gourmetcommunity.it
Pizzoccheri
teresasrecipes.com
MORO Pasta (EN)
pastificiodichiavenna.it
MORO Pasta (EN)
pastificiodichiavenna.it
Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera
yummy4recipes.com
Pizzoccheri alla valtellinese (Buckwheat flat pasta with cabbage) - Italian recipes by GialloZaffera
giallozafferano.com
Pizzoccheri Recipe - Cook Your Yummy Cuisine
cookyouryum.com
Pizzoccheri from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
app.ckbk.com