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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.

Recipe from the farmer's kitchen

Brigitte Malfertheiner

Farmer from farm Obermalid

Obermalid, Kastelruth ©

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

• 1.

  Step
  Bring a large saucepan with salted water to the boil.
• 2.

  Step
  Cut potatoes, fennel and carrots into small cubes and simmer for 5 minutes.
• 3.

  Step
  Add the paste and simmer for another 7 minutes.
• 4.

  Step
  Add the chopped spinach and courgettes just before the end of cooking.
• 5.

  Step
  All ingredients should be cooked until ‘al dente’. Drain, mix with grated mountain cheese, cover and leave for a short while.
• 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

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