Pizzoccheri
Pizzoccheri ( della Valtellina or di Poschiavo ) are a type of pasta made from buckwheat and wheat flour , which is native to the Lombardy Valtellina (Valtellina) and neighboring Grisons Puschlav (Poschiavo) as well as Lake Como . Pizzoccheri are typically served mixed with savoy cabbage and potatoes, as well as cheese .
preparation
For preparation, a firm dough is first made from buckwheat flour, a little wheat flour and water. It is not rolled out too thinly and cut into finger-width strips. These noodles are pre-cooked in salted water. Savoy cabbage and potatoes are also cooked in salted water, then the pizzoccheri are added and everything is cooked to the end. The drained pasta-vegetable mixture is mixed with melted butter flavored with sage and garlic and layered or mixed with thin slices of cheese ( Valtellina Casera , Bitto or similar) and grated Parmesan . Other vegetables such as beans , spinach or chard can be used or supplemented in variants .
A related dish is the Swiss pizokel , a type of spaetzle made from buckwheat or potatoes, which are often prepared in a similar way.
See also
swell
- The silver spoon . Phaidon Verlag, Berlin 2006, ISBN 0-7148-9665-9
- Accademia della Cucina Italiana (ed.): The great book of Italian cuisine . Delphin Verlag, Munich 1987, ISBN 3-7735-5317-X
