Sala Pizzoccheri Valtellinesi

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).

These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website.  While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use.  You should note that products and their ingredients are subject to change.