Pizzoccheri in my style
156 recipes
Pizzoccheri with zucchini
ingredients
servings
3
Buckwheat Pizzoccheri pasta
150 grams
Courgette
1 unit
Smoked provola cheese
100 grams
Potatoes
2 unit
Butter
25 grams
Dried thyme
1 spoon
Iodized salt
to taste
Garlic
2 wedges
Ginger powder
1 teaspoon
Grated Parmesan cheese
2 spoons
first courses from Italy - Puglia
Pizzoccheri with zucchini
Pizzoccheri with zucchini
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Pizzoccheri with zucchini are ...... scopritelo
preparation
step 1
We clean the potatoes and let the pieces, put the potatoes in a pot with water and let cook the potatoes for 10 minutes by boiling,
step 2
We add the pizzoccheri, and half way through cooking add the zucchini washed and made into strips, climb and let cook for 10mimuti.
step 3
In-between in a pan put the garlic in the butter, thyme and ginger and let it go for a few seconds.
step 4
Scoliamo pizzoccheri and keep aside 1 cup of cooking water, let's add pizzoccheri butter (remember to remove the garlic),
step 5
With moderate flame we do amalgamate pizzoccheri add the provola diced and the cooking water and parmesan, amalgamiamo all for 2, 3 minutes and turn off the gas.
step 6
We can serve immediately or put them in clay bowls and pass them in 15minutes oven at 250g covered with aluminum foil, good lunch.
step 7
This dish should be eaten hot that's why I use the clay bowls. If you want more flavor, butter can add 3 slices of ham into cubes.
