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Recipe: Yummy Pizzoccheri

Pizzoccheri. When classically prepared in Valtellina or in Graubünden. ПИЦЦОККЕРИ! Pizzoccheri can be made easily by hand. Pizzoccheri are buckwheat pasta, traditionally served with potatoes, savoy cabbage, melted cheese and lots of garlicky butter.

Pizzoccheri Pizzoccheri are buckwheat pasta, traditionally served with potatoes, savoy cabbage, melted cheese and lots of garlicky butter. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often Swiss Chard but also Savoy cabbage), and cubed potatoes. You can cook Pizzoccheri using 0 ingredients and 11 steps. Here is how you cook it.

Ingredients of Pizzoccheri

Pizzoccheri instructions

  1. Riempire una pentola d’acqua salata e bollire.
  2. Tagliare le patate a tocchetti E metterle a bollire.
  3. Mettere le verdure a bollire.
  4. Cuocere un quarto d’ora (basarsi sulle patate).
  5. Mettere i pizzoccheri a bollire (cottura come da confezione).
  6. Tagliare a dadini piccoli il formaggio.
  7. Soffriggere il burro con dentro lo spicchio d’aglio tagliato a metà e la salvia.
  8. Colare la pentola d’acqua e rimetti il colato nella pentola.
  9. Mettere un goccio d’olio e il burro (mescolare).
  10. Mettere i dadini si formaggio e mescolare.
  11. Mettere il grana e lasciare amalgamare col coperchio.

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