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Pizzoccheri
Pizzoccheri
The recipe originates from the Bergamasque Alps. It is tagliatelle made from buckwheat, which used to be grown on many farms.
Brigitte Malfertheiner
Farmer from farm Obermalid
Ingredients
4 persons
25 MIN.
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300 gbuckwheat egg pasta
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300 gvegetables (fennel, carrots, spinach, courgettes)
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2potatoes
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tangy mountain cheese
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butter
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sage
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garlic
Instructions - Pizzoccheri
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1.StepBring a large saucepan with salted water to the boil.
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2.StepCut potatoes, fennel and carrots into small cubes and simmer for 5 minutes.
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3.StepAdd the paste and simmer for another 7 minutes.
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4.StepAdd the chopped spinach and courgettes just before the end of cooking.
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5.StepAll ingredients should be cooked until ‘al dente’. Drain, mix with grated mountain cheese, cover and leave for a short while.
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6.StepMelt butter with sage and garlic and dribble over the pasta.
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Happy cooking