Pizzoccheri of Valtellina P.G.I. / 500 g
Traditional pasta with buckwheat flour and durum wheat flour. This product is the main ingredient with which to make the typical dish of Teglio.
Durum wheat semolina, whole buckwheat flour (20%), durum wheat semolina, water
Warning: Contains Gluten
Nutritional Information. Average Nutritional Values per 100 g:
Average Nutritional Values for 100 g
Energy 1468 kJ 347 kcal
Fats 2.10 g
of which saturated 0.50 g
Carbohydrates 67.00 g
of which sugars 3.60 g
Fiber 6.60 g
Protein 12.00 g
Salt 0.01 g
Pizzoccheri of Valtellina P.G.I. Recipe
500 g of Pizzoccheri della Valtellina I.G.P.
250 g of potatoes
200 g of butter
200 g of cabbage, ribs or spinach
160 g of semi-fat cheese (Valtellina Casera recommended)
160 g of Parmesan cheese
1 clove of garlic, pepper to taste.
Bring a saucepan with plenty of salted water to a boil. Pour in the diced potatoes and the vegetables cut into small pieces. After 5 minutes add the Pizzoccheri of Valtellina P.G.I. and cook for 12-13 minutes. Drain with a slotted spoon and put part of it in a pan. Sprinkle it with some of the cheeses and continue alternating the components. Pour the fried melted butter together with the garlic. Pepper to taste and serve in hot dishes.
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