Valtellina.it

It is a poor dish, made of simple ingredients, black and white flour, cheese and some vegetables learnedly mixed, to please every kind of palate. Pizzoccheri are a kind of hand made noodles of Saracen corn, boiled and well seasoned with Casera cheese, butter of Alps, potatoes and cabbage. It is a tasty and very easy dish to prepare, thanks to the codified recipe of the Accademia del Pizzocchero. One recommendation: raw materials make the difference, use the cheeses, the flour and the butter of Valtellina and the result will be amazing!

Original recipe of the Pizzocchero di Teglio®
This recipe has been codified and registered by the Accademia del Pizzocchero di Teglio.

Ingredients for 4 persons
400 grams of Saracen corn flour - 100 grams of white flour -200 grams of butter -250 grams of Valtellina Casera Dop cheese - 150 grams of parmesan cheese – 200 grams of cabbage -250 grams of potatoes- a clove of garlic and pepper

Preparation
Mix the two different flour, knead with water and work for 5 minutes. Make a 2-3 millimetres flip and cut slings of 7-8 centimetres. Cut off in the sense of width to have noodles of 5 millimetres. Cook cut veggies in salted water, and after 5 minutes add the pizzoccheri (French beans can be used instead of cabbages). After 10 minutes, strain the pizzoccheri and put a part of them in a very warm baking pan and cover them with Parmesan cheese and flakes of Valtellina Casera dop. Continue alternating pizzoccheri and cheese. Fry the butter with the garlic and when it is well coloured, add to the pizzoccheri.
Add pepper and serve the pizzoccheri still well warm.

www.accademiadelpizzocchero.it

Information at:
Sondrio Tourist Office
Tel. +39 0342 215921 - info@valtellina.it

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