Chat with us, powered by LiveChat

Traditional PizzoccheriTraditional Pizzoccheri of the Pastificio Chiavenna, are produced according to ancient local traditions and made with durum wheat flour and buckwheat flour better form a kind of food containing high protein food and natural fibers. Pasta made from buckwheat contains fewer carbohydrates and more fiber than regular pasta. A lower caloric intake allows us to better control our line! Especially if you consume little energy leading a sedentary lifestyle.

 

 

 

Ingredients:

  • 500 g Pizzoccheri
  • 300 g potatoes
  • 250 g butter
  • 300 g cabbage or spinach
  • 500 g cheddar or Fontina cheese
  • 150 g grated Parmigiano Reggiano cheese
  • 2 garlic cloves

 

Preparation:

In a large saucepan of boiling water, salted to taste, boil the potatoes and the cabbage (or spinach) for about 5 minutes. Then add the Pizzoccheri and boil them for another 12-15 minutes.

Drain the pasta and then add the cheeses, parmesan, fried melted butter, and garlic.

Serve them hot with a sprinkle of pepper to taste.