Pizzoccheri Laminati - La Sana Cucina Valtellinese - Box 14 x 500 g

Description

BOSCO laminated Pizzoccheri are a typical traditional Valtellina pasta made with semolina flour, semolina, buckwheat flour and water. The dough is laminated in successive layers until a rough and porous sheet is obtained, cut into sticks and then dried at low temperatures in static cells for up to 40 hours.

The graphic seal "Healthy Valtellinese cuisine" was designed to enclose the BOSCO philosophy, excellent raw materials, mountain water, dough and drying at low temperatures and very slowly, production processes that leave the organoleptic characteristics unaltered. Natural ingredients without the addition of additives or colorings.

Thanks to the rolling process of the dough, all BOSCO Pizzoccheri have a porous consistency, perfect for better absorbing the seasoning. Ideal to be enjoyed following the traditional Valtellina recipe which involves the use of Casera or Bitto cheese.

RECIPE FOR 4 PEOPLE

300 g of potatoes, 300 g of ribs, 250 g of butter, 200 g of semi-fat cheese, 100 g of grated parmesan, 3 cloves of garlic, 2 sage leaves, 250/300 g of pizzoccheri. Cook the potatoes and ribs for 10 minutes in plenty of salted water, add the pizzoccheri and let everything boil for another 10 minutes. Remove, draining them with a slotted spoon, a part of the pizzoccheri and vegetables and placing them in a bowl, add a layer of diced cheese and a sprinkling of grated parmesan, pour over a little melted butter which will have been browned separately with garlic and sage; repeat this operation for subsequent layers. To better enjoy pizzoccheri, we recommend consuming them very hot with a pinch of freshly ground pepper.

INGREDIENTS

Durum wheat semolina, wholemeal buckwheat flour (25%), durum wheat semolina

It is a product not suitable for celiacs and contains allergens.