Baked Pizzoccheri alla Valtellinese

Name: Baked Pizzoccheri alla Valtellinese
Total time: 60 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 150 g butter; 200 g Fontina cheese; 20 g garlic; 80 g Parmigiano-Reggiano; 2 g pepper; 400 g Pizzoccheri; 300 g potatoes; 10 g sage leaves; 10 g salt; 500 g Savoy cabbage

⏱️ 60 dk 🔥 998 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
150 g butter
200 g Fontina cheese
20 g garlic
80 g Parmigiano-Reggiano
2 g pepper
400 g Pizzoccheri
300 g potatoes
10 g sage leaves
10 g salt
500 g Savoy cabbage

Hazırlanışı

Peel the Potatoes and cut them into 1.5 cm cubes. Remove the outer leaves from the Savoy cabbage, core it, and cut it into 2 cm strips.

Bring a large pot of water to a rolling boil and add 10 grams of Fine sea salt. Add the cubed Potatoes and cook for 5 minutes.

Add the Savoy cabbage to the pot with the Potatoes and continue to cook for another 5 minutes.

Baked Pizzoccheri alla Valtellinese

Malzemeler

Hazırlanışı

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