1 ricetta


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Pizzoccheri in 24h





6 unit


2 wedges

Olio extravergine di oliva

4 teaspoons


8.82 oz

Formaggio gouda

8.82 oz


3.53 oz

Formaggio grattuggiato

3.53 oz


14.11 oz

Pasta di semola

17.64 oz

Cavoli verza

14.11 oz

Primi Piatti da Italia - Lombardia

Pizzoccheri in 24h

Pizzoccheri in 24h

vegetariano con glutine con lattosio ricco in calcio fonte di Vit C ricco in potassio ricco in fosforo

pronta in

2 ore


fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

tradotta da italiano con

Foto Ricetta Pizzoccheri in 24h

A hot dish, and tasty? Not the usual lasagna? Try this recipe! Veg dish!

Foto preparazione Pizzoccheri in 24h

step 1

Boil 6 liters of water in a large pot. Meanwhile, wash and peel the vegetables by eliminating the parts less tender.

Foto preparazione Pizzoccheri in 24h

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.

Foto preparazione Pizzoccheri in 24h

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.

Foto preparazione Pizzoccheri in 24h

step 4

Transfer the vegetables in a colander in order to eliminate the excess liquid. Cut the cheese into cubes.

Foto preparazione Pizzoccheri in 24h

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.

Foto preparazione Pizzoccheri in 24h

step 6

Now we combine the cheese and mix. Sprinkle with grated cheese pizzoccheri. Place the baking dish in the fridge for 24 hours.

Foto preparazione Pizzoccheri in 24h

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.

Foto preparazione Pizzoccheri in 24h

step 8

Pour the mixture over the pasta and bake for 25 minutes until the surface is golden. Serve hot and streamers.

Foto preparazione Pizzoccheri in 24h

step 9

The dish is served, good appetite!

Foto preparazione Pizzoccheri in 24h

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.

Foto preparazione Pizzoccheri in 24h

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.

fabbisogno giornaliero
(per persona)

Main +

Calories 675.61 kcal n.d.

Fat 34.79 g n.d.

Carbohydrates 65.29 g n.d.

Protein 29.62 g n.d.

Fibers 5.3 g n.d.

Water 174.7 g n.d.

Ashes 5.05 g n.d.

Sugars 5.96 g n.d.

Starch 51.21 g n.d.

Minerals +

Calcium 605.47 mg n.d.

Sodium 809.35 mg n.d.

Phosphorus 564.62 mg n.d.

Potassium 742.22 mg n.d.

Iron 2.62 mg n.d.

Magnesium 121.22 mg n.d.

Zinc 4.92 mg n.d.

Copper 0.46 mg n.d.

Manganese 0.97 mg n.d.

Selenium 13.66 mcg n.d.

Fluorine 0.35 mcg n.d.

Vitamins +

A 243.76 mcg n.d.

B1 0.18 mg n.d.

B2 0.34 mg n.d.

B3 2.1 mg n.d.

B5 0.89 mg n.d.

B6 0.49 mg n.d.

B9 0.0 mcg n.d.

B12 1.03 mcg n.d.

C 42.01 mg n.d.

E 1.89 mg n.d.

B12 added 0.0 mcg n.d.

D 0.54 mcg n.d.

K 454.16 mcg n.d.

Total choline (Vit. J) 34.25 mg n.d.

Lipids +

Monounsaturated 10.28 g n.d.

Polyunsaturated 1.86 g n.d.

Saturated 20.62 g n.d.

Cholesterol 112.39 mg n.d.

unsaturated 12.12 g n.d.

Amino acids +

Phenylalanine 1.7 g n.d.

Isoleucine 1.51 g n.d.

Histidine 0.99 g n.d.

Leucine 2.79 g n.d.

Lysine 2.23 g n.d.

Methionine 0.7 g n.d.

Tyrosine 1.39 g n.d.

Threonine 1.14 g n.d.

Tryptophan 0.41 g n.d.

Valine 1.96 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

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