TEGLIO Association 23036 - Piazza Santa Eufemia - fax 0342 783612 |
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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 [More info] |
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