Pizzoccherie is a centuries-old culinary tradition representing local produce, artisan cheese, and the buckwheat harvest. It is Valtellina valley’s signature pasta dish.
While pizzoccherie is enjoyed year-round, experience ultimate gratification from late summer through winter tucking into this dish – a triumphant blending of seasonal vegetables, salumi, and cheese with buckwheat pasta.
Saute together zucchini, fresh mushrooms, and speck, the Italian lightly-smoked prosciutto that tastes marvelous! Toss with buckwheat pizzoccherie, a mix of cheese, then nap with garlic butter sauce. A quick grinding of black pepper then a sprinkle of sea salt flakes on top. Tuck into one of the best pasta dishes you ever tasted – and you made it yourself!
One recipe PDF with photos. In-depth ingredient information and substitutions guide you along with special techniques for cooking this pizzoccherie signature dish. Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. Timing may vary with heat source. 6 first course or 4 main course servings. Cook time: Saute the sauce for 8 to 10 minutes.
Up to 12 minutes boiling pizzoccherie. Combine and toss, add cheese and toss, 2 to 3 minutes. Quick and easy.
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