Pizzoccheri with zucchini
27 recipes
Pizzoccheri in my style
ingredients
servings
4
Buckwheat Pizzoccheri pasta
300 oz
Valtellina Casera cheese
180 oz
Potatoes
200 oz
Broccoli fiolaro from Creazzo
200 oz
Butter
50 oz
Grated Parmesan cheese
2 spoons
Garlic
2 wedges
Salt
to taste
single courses from Italy - Lombardia
Pizzoccheri in my style
Pizzoccheri in my style
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A plate of pizzoccheri but flavored in my own way!
preparation
step 1
Cut the potatoes into cubes and place them in plenty of salted water: from when the water starts to boil. Meanwhile, clean the vegetables, cut into strips if it is cabbage, in the case of broccoli cut it coarsely.
step 2
After a couple of minutes since the water begins to boil, add the pizzoccheri and vegetables: cook for 12-14 minutes, depending on the cooking instructions on the package.
step 3
In a saucepan melt the butter with two cloves of garlic: the butter should turn golden and not burn.
step 4
Meanwhile, cut the cheese into thin slices. Recover the pasta and vegetables with the skimmer. Put them in a baking dish alternating a layer of pizzoccheri / vegetables with a layer of cheese and grated Parmesan.
step 5
At the end cover the pan and leave a minute covered, then season with melted butter to which you have removed the two cloves of garlic. Mix the pizzoccheri well and serve hot
