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Pizzocchero di Teglio
Ingredients
for 4 people
400 g buckwheat flour
100 g white flour
200 g butter
250 g Valtellina Casera DOP cheese
150 g Parmigiano Reggiano Dop cheese
200 g savoys
250 f potatoes
1 garlic clove
pepper
Mix
the two flours, add some water and knead for five minutes.
With a rolling pin create a sheet of pastry half 2-3 millimetres
high.
Cut from it strips of 7-8 centimetres, put the strips one
on the other and cut obtaining the pizzoccheri (short noodles
half a centimetre wide).
Cook the savoys, cut into pieces, together with the potatoes,
cut into little cubes, in salted boiling water.
After 5 minutes add the pizzoccheri and let cook for ten minutes.
Drain some pizzoccheri and vegetables with a skimmer and put
them in a hot backing-dish.
Cover with grated Parmigiano Reggiano and slivers of Valtellina
Casera cheese, and keep on with alternating layers of pizzoccheri
and cheeses.
In the meantime brown the butter with some garlic and pour
on the pizzoccheri.
Serve hot with a dusting of pepper.
Preparation: 45 min
Difficulty: mean
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EXCELLENCE
and TASTING POINTS
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