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Pizzoccheri to valveghina

ingredients

servings

3

Extra virgin olive oil

to taste

Himalayan salt

to taste

Savoy cabbage

200 grams

Potatoes

150 grams

Buckwheat Pizzoccheri pasta

250 grams

first courses from Italy

Pizzoccheri to valveghina

Pizzoccheri to valveghina

vegan high in fiber source of C vitamins high in potassium high in magnesium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pizzoccheri to valveghina

Genuine and hearty!

Pizzoccheri to valveghina step 1

step 1

Cut the vegetables into pieces.

Pizzoccheri to valveghina step 2

step 2

Cook the potatoes in boiling salted water, add the cabbage and bring to boil.

Pizzoccheri to valveghina step 3

step 3

Pour the pizzoccheri and cook for 10 minutes.

Pizzoccheri to valveghina step 4

step 4

Drain the pizzoccheri..Ora there are two options: 1. Serve, add a wire oil and eat :) (I'm already so happy!)

Pizzoccheri to valveghina step 5

step 5

2. Prepare the veg sauce: In a saucepan, heat the oil, add the flour and coconut milk or hazelnut etc .. wire, stir with a whisk. Add nutmeg, salt and consistency ..

Pizzoccheri to valveghina step 6

step 6

Preheat the oven to 180 degrees. Grease a baking dish and alternating a layer of pizzoccheri with a besciamellaveg. Bake with the grill until it begins to form a crust. Enjoy your meal! :)

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