Pizzoccheri alla Valtellinese

  26 February 2016

Pizzoccheri alla Valtellinese is a plate-symbol of Valtellina valley.
The Buckwheat was already cultivated in the fifteenth century in Bergamo and Brescia valleys.
From a product rich in vegetable protein and rich in fiber are born great renown dishes such as polenta taragna or pizzoccheri.
traditional recipe for 4 people
Type: The First Course
The Running time: 45 ‘
Cooking technique boil, fry
The Ingredients: pizzoccheri 350g, 3 potatoes, the cabbage, garlic cloves 1/2, bitto cheese 150g, 100g butter, grated Parmesan, sage, salt, the pepper.
The Execution:
Peel and cut the potatoes into pieces
Clean, wash and cut the cabbage into strips
Cook in a pot with salted water the potatoes and cabbage
Cut the cheese into thin slices
When cooked, add the pizzoccheri
Bake for 10-15 minutes, drain al dente
(In the meantime) Fry the sage leaves and garlic in butter
Put Pizzoccheri in a bowl
Combine the cheese, butter, garlic and sage and mix thoroughly
Serve, combining pepper apart
the Variants: The cabbage can be replaced by some herbs. The fat cheese of Valtellina can be replaced with italian Fontina cheese or dairy type.
The Pairings: The pizzoccheri are a single dish, quite nutritious. May conveniently be combined with a salad and, for example, with sweet fruit-based, such as a charlotte or a mousse of rennet apples. The accompanying wine must be a full-bodied red, particularly given the DOC Valtellina and Valtellina Superiore DOC, a Inferno wine or Valgella