Pizzoccheri with zucchini, soy cream and nuts
by
1 recipe
Pizzoccheri in 24h
ingredients
servings
8
Semolina pasta
500 grams
Fontina cheese
250 grams
Gouda cheese
250 grams
Butter
100 grams
Grated cheese
100 grams
Beets
400 grams
Savoy cabbage
400 grams
Potatoes
6 unit
Garlic
2 wedges
Extra virgin olive oil
4 teaspoons
first courses from Italy - Lombardia
Pizzoccheri in 24h
Pizzoccheri in 24h
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A hot dish, and tasty? Not the usual lasagna? Try this recipe! Veg dish!
preparation
step 1
Boil 6 liters of water in a large pot. Meanwhile, wash and peel the vegetables by eliminating the parts less tender.
step 2
Once cleaned, cut into cubes potatoes, beets and cabbage into thin strips. When the water boils, add salt and dip the vegetables. Calculate 4-minutes from when the water starts to boil.
step 3
After 4 minutes, drain the cooking water vegetables with the use of a skimmer in the same water we are going to cook the pasta.
step 4
Transfer the vegetables in a colander in order to eliminate the excess liquid. Cut the cheese into cubes.
step 5
After the cooking time of the pasta, drain and roll it into a baking dish. Add the vegetables and extra virgin olive oil. Mix ingredients and allow to cool completely.
step 6
Now we combine the cheese and mix. Sprinkle with grated cheese pizzoccheri. Place the baking dish in the fridge for 24 hours.
step 7
The next day. Preheat oven to 200 ° C. Meanwhile, finely chop the garlic soul free. Melt butter in a pan, add the chopped garlic and cook on low heat for 2 minutes to soften.
step 8
Pour the mixture over the pasta and bake for 25 minutes until the surface is golden. Serve hot and streamers.
step 9
The dish is served, good appetite!
step 10
The board of au gratin pasta the next day, it's personal. The yield is better. The taste is very good. The ingredients ammalgamano to perfection.
step 11
Try to execute the recipe on the same day and try, once again, to brown the dough the day after. You will notice the difference.
