Pizzoccheri Della Valtellina
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (pizzoccheri or ribbon pasta)
- 250 g butter
- 2 cloves garlic
- 500 g cheese, fat cheese (Fontina)
- 400 g savoy cabbae or spinach
- 300 g potato (s)
- 3 carrot (s)
- salt
- pepper
- leaves Sage,
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut into small cubes. Cut the savory into strips. Cook the vegetables and diced potatoes in a large saucepan with salted water for five minutes, add the pizzoccheri and continue cooking for 12-15 minutes.
- Drain the pizzoccheri and vegetables well, arrange in a bowl and mix in the thinly sliced cheese. Spread the grated parmesan over the dish.
- Toast the garlic and some sage leaves in hot butter and burn the pizzoccheri with it. Serve very hot.
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