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Recipe by Spaghetti & Mandolino
The traditional recipe for Pizzoccheri from Valtellina, a typical dish from Lombardy with unique authenticity and irresistible flavor. Perfect to enjoy with friends and a good glass of Valtellina wine.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Put plenty of salted water in a pot and bring to a boil.
Step 2 of 5: Meanwhile, cut the potatoes into small pieces and wash and cut the cabbage in the same way.
Step 3 of 5: Boil the potatoes for 5 minutes, add the cabbage and cook for another 5 minutes. Then add the pizzoccheri to the water and boil for 12-13 minutes.
Step 4 of 5: Cut the Casera cheese into cubes and grate the Grana. Clean the garlic cloves and sauté them in a small pan with the butter until nicely golden.
Step 5 of 5: Drain the pizzoccheri with a slotted spoon and place them in a hot baking dish. Sprinkle with Parmesan and cheese, pour over the melted butter, add pepper to taste and serve on very hot plates.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving343 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 4,428 kJ1,058 kcal | 1,293 kJ309 kcal |
| Fat | 70.79 g | 20.67 g |
| of which saturated fatty acids | 42.37 g | 12.37 g |
| Carbohydrates | 65.42 g | 19.1 g |
| of which sugars | 5.45 g | 1.59 g |
| Fibre | 5.48 g | 1.6 g |
| Protein | 40.38 g | 11.79 g |
| Salt | 1.23 g | 0.36 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
