Sala pizzoccheri Valtellinesi is classic buckwheat pasta from the Valtellina valley in northern Italy.
To make a traditional pizzoccheri dish, boil shredded cabbage and cubed potatoes until soft. Cook the pasta for 10 minutes. Then grease a dish with butter and add the pasta and vegetables in layers. Between each layer, place slices of a mild semi-cooked cheese – Raclette or Gouda work well. When all the pasta & vegetables are used, cover the top with a layer of grated parmesan and season with thinly sliced garlic and sage. Place the dish in the oven to heat through and serve piping hot.
Ingredients: buckwheat flour (50%), durum wheat flour. Contains allergens: gluten (wheat).
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