TEGLIO Association
ACCADEMIA DEL PIZZOCCHERO

23036 - Piazza Santa Eufemia - fax 0342 783612
 


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 [More info]


 
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