The menu and
Typical dishes
Typical dishes
I PIZZOCCHERI DELLA VALTELLINA
| Ingredients |
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| How to prepare |
| Melt the two types of flour with water until you get a soft dough. With a rolling pin make a sheet thick enough. Cut it in stripes 1 cm. large and 4-5 cm. long. Peel the potatoes, cut them in cubes. Wash the cabbage and cut it in stripes. Bring abundant salted water to boiling point. Add potatoes first, then cabbage and finally the dough stripes. In the meantime melt butter with garlic and sage. Cut the cheese in thin stripes. Drain the vegetables and the pasta al dente. Season the pizzoccheri with butter and sage, making layers with Bitto cheese and grated Parmesan. Finally add freshly ground pepper leave it in a pre-heated oven for a gratin finishing. |
