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Ingredients
- Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
- Potatoes: 250 g (approx. 9 oz)
- Swiss Chard: 250 g (approx. 9 oz), cleaned
- Bitto Cheese: 100 g (approx. 3.5 oz)
- Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
- Parmigiano Reggiano: 100 g, grated
- Butter: 100 g
- Garlic: 2 cloves
- Sage leaves: 10 leaves
- Salt: to taste
Italian Pizzoccheri della Valtellina with Chard
Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…
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Ingredients
- Carrots: 400 g (14 oz)
- Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
- All-purpose Flour: 350 g (approx. 2 ¾ cups)
- Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
- Egg: 1
- Parmigiano Reggiano: 2 tablespoons
- Béchamel Sauce: 500 ml (approx. 2 cups)
- Parmigiano Reggiano: Plenty, for sprinkling
- Butter: A few knobs for the dish
- Coarse Salt: For the boiling water
Baked Carrot and Potato Gnocchi with Béchamel
Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…
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Ingredients
- 400 gr of pasta (e.g., maccheroni, penne, orecchiette, fusilli)
- 600 gr of broccoletti (3–4 heads, depending on size)
- 2 cloves of garlic
- 4 fillets of anchovies in oil
- q.s. fresh or dried chili pepper (to taste)
- q.s. extra virgin olive oil
- q.s. coarse salt
- q.s. fine salt
- q.s. black pepper
Pasta with Broccoletti
Classic Italian pasta with broccoletti, garlic and anchovies.
