English (EN)
English (EN)
This recipe is one of the most famous and tasty in the Alps, one of the most iconic dishes of the autumn and winter season. Pizzoccheri are a typical dish from Valtellina, but they are prepared almost all over the Alps, and the key ingredient (besides buckwheat pizzoccheri) is definitely the typical Alpine cheeses such as Casera DOP and Bitto DOP.
Difficulty
Easy
Cost
Medium
Preparation time
30 minutes
Cooking time
30 minutes
To prepare this fantastic recipe, you will only need these few ingredients from the box, so relax and follow the step-by-step instructions.
Put some water in a pot and bring it to the boil; it is in this pot that we will later cook the Pizzoccheri della Valtellina IGP.
Take the Savoy cabbage and put it in this pot with boiling water, add coarse salt.
After about 5 minutes, add the Pizzoccheri della Valtellina IGP to the boiling water together with the Savoy cabbage (cabbage can be replaced with ribs or green beans, depending on the season).
While the Pizzoccheri della Valtellina PGI and Savoy cabbage continue to cook, start cutting the Casera PDO and Bitto cheese into small pieces, 250 g Casera and 250 g Bitto cheese respectively, place them in a well-mixed bowl and set aside.
After about 10 minutes of cooking, drain the pizzoccheri together with the Savoy cabbage and place them in a hot baking tin. Layer the pizzoccheri and Savoy cabbage on top of which is a layer of shredded cheese.
Melt the butter in a frying pan together with 2-3 cloves of garlic, when it is well melted pour it all over the pan with the ppizzoccheri and cheeses and start mixing everything together.
The last piece of advice I will give you is to put a layer of grated Parmesan cheese on the baking tray and place it in the oven for 5 minutes at 150°C, a tasty crust will form on the surface!
The game is over! Enjoy your meal!
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