TEGLIO Association
ACCADEMIA DEL PIZZOCCHERO

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

EXCELLENCE and TASTING POINTS

	Hotel BELLAVISTA	Teglio, Valtellina
	Hotel COMBOLO	Teglio, Valtellina
	Hotel MIRAVALLE	Teglio, Valtellina
	MOLINO TUDORI	Teglio, Valtellina
	Ristorante SAN PIETRO	Teglio, Valtellina
	Ristorante AL CASTELLO	Teglio, Valtellina