Friday, March 4, 2011

Pizzoccheri light to Valtellinese

Serves: 4 people Difficulty ': Easy Preparation time: 40 minutes INGREDIENTS 350g. pizzoccheri of 250gr. 40g potato. Fontina 200gr. 100gr of coastline. Cabbage 30g. extra virgin olive oil salt pepper Peel the coasts PROCEEDINGS -------------------------- leaves more 'ruined, then wash and dry them, cut them small pieces and keep aside; also sliced thin cabbage, remove the rind and cut the cheese into small cubes.

Peel and cut the potatoes into cubes. In a heated pan and when boiling salted water, throw the cabbage and ribs into pieces, cook for 5 minutes then drain with a slotted spoon and keep warm next to the stove. Throw the potatoes into pieces in the same water that you will bring to a boil to cook pizzoccheri.

The pizzoccheri require a cooking time of 15 minutes, after which they drain quite al dente (along with the potatoes), using a slotted spoon to keep them dry too. Season immediately pizzoccheri with oil, chopped sage leaves, ribs and cabbage. Mix well. In a baking dish alternating layers of pasta topped with a fontina cheese, adding a few small ladle of boiling water for cooking.

The pizzoccheri are served hot and if you wish, with a sprinkling of parmesan.

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