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Pizzoccheri from Valtellina

27/05/2015
Pizzoccheri della tradizione Valtellinese

This is the traditional recipe of pizzoccheri from Valtellina. It is by one of our readers, Melania Magurno.

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Ingredienti Ingredients for 4 people

For 60/80 gr of pizzoccheri per person

160 g potatoes

125 g butter

spinach

160 gr cheese (it would be better to use a semi-fat cheese from Valtellina or fontina, I used provola from Sila)

100 g Parmesan cheese

a clove of garlic

black pepper to taste

Preparazione Directions

Bring plenty of salted water in a terracotta pot to a boil. Pour the potatoes cut into pieces and the vegetables (I chop them with my hands). After about 5 minutes add the pizzoccheri, let boil for more 15 minutes, strain and put aside. Sprinkle with Parmesan cheese and thinly cut cheese, then make a layer of pizzoccheri, vegetables and cheese. Finally add the melted butter, the garlic and the sage leaves.

Enjoy your meal!

 

Traduzione in italiano su http://www.lucianopignataro.it/a/grande-notizia-pizzoccheri-valtellinesi/88110/

lucianopignataro.it