La Pasta
La Polenta
Il cioccolato
The Recipes of Pappa Italiana - The Traditional Recipe for pizzoccheri
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Cooking Time: 10 minutes
Ingredients:
One package (1.1 lbs) Pasta Moro Pizzocheri
Two large potatoes;
6 Tbsp butter
10 oz cabbage or spinach
1 lbs lean cheese (ideally casera from Valtellina)
1.5 cups grated Parmesan cheese
2 cloves of garlic
Preparation:
Place potatoes cut into strips or cubes in a large pot of salted water and bring to a rolling boil. Add spinach (or cabbage) and the one package of Pasta Moro Pizzoccheri to the boiling water and cook for an additional 12-15 minutes.
Drain and place in a bowl. Add the grated cheese and the lean cheese cut into strips. Peel and sauté in butter the garlic, until it reaches a light golden color and add to the pasta. Serve hot. Serves six.
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PUBLISIHED BY THE
NEW YORK TIMES
