Pizzoccheri At Valtellinese скачать в хорошем качестве

Pizzoccheri At Valtellinese

Pizzoccheri At Valtellinese Pizzoccheri for 4 people 400 gr Buckwheat flour 100 gr soft wheat flour 300ml warm water Garlic 2 Butter 30 grams Potatoes 2 cabbage 400 grams salt pepper sage Bitto or casera cheese 250 gr grated cheese to taste First prepare the Pizzoccheri. Mix 400 grams of buckwheat flour with 100 grams of normal flour and 300 ml of warm water. Use some buckwheat flour and the rolling pin to roll it out thin 2 millimeters, and cut into small strips of one centimeter by 7 centimetres. With a little flour, keep the pizzoccheri on a tray or tray. In a large pot of boiling salted water, first cook two medium-sized potatoes cut into cubes, after 4 - 5 minutes add 400 grams of cabbage cut into fairly large pieces and after another 4 -5 minutes add the pizzoccheri which will have to cook another 4 - 5 minutes, so a total of about 15 minutes. meanwhile in a pan or saucepan or ovenproof dish, melt 30 grams of butter, add 2 crushed garlic cloves, 4 sage leaves and brown. Add the well-drained pizzoccheri with vegetables, add 250 grams of Bitto or Casera cheese, pepper, taste for salt, and mix from bottom to top. If you want, you can add a sprinkling of Parmesan cheese on top, you can cook them au gratin in the oven if you like, but they are better as they are, cover with a lid for a few minutes and enjoy your meal.