Traditional 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.
- 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
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.