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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.
  • 300 g
    buckwheat egg pasta
  • 300 g
    vegetables (fennel, carrots, spinach, courgettes)
  • 2
    potatoes
  • tangy mountain cheese
  • butter
  • sage
  • garlic
Print recipe
www.roterhahn.it
Instructions - Pizzoccheri
  • circle-dashed 1.
    Step
    Bring a large saucepan with salted water to the boil.
  • circle-dashed 2.
    Step
    Cut potatoes, fennel and carrots into small cubes and simmer for 5 minutes.
  • circle-dashed 3.
    Step
    Add the paste and simmer for another 7 minutes.
  • circle-dashed 4.
    Step
    Add the chopped spinach and courgettes just before the end of cooking.
  • circle-dashed 5.
    Step
    All ingredients should be cooked until ‘al dente’. Drain, mix with grated mountain cheese, cover and leave for a short while.
  • circle-dashed 6.
    Step
    Melt butter with sage and garlic and dribble over the pasta.
  •  
    Happy cooking
Brigitte Malfertheiner
Farmer from 'Roter Hahn' Farm Holidays
Obermalid in Kastelruth/Seis
Further recipes

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