Right now in autumn, when the magnificent mountain landscape invites around Lake Como to take long walks, Pizzoccheri the taste even better! Strictly speaking, only the designated Pizzoccheri with noodles made of buckwheat flour, a strange brown-gray color have with small black dots. What on the menus of Restaurants in Lake Como is offered as Pizzoccheri, but is a kind of inertia. This consists of Pizzoccheri, potato and cabbage pieces, which are cooked together. Then mixed these three basic ingredients with a melting cheese such as fontina or Casera, the whole thing just slides into the oven until the cheese melts and is poured over the casserole with a mixture of hot butter, garlic and sage. Superbly hearty herb-spicy dish originated in the Valtellina and Mangold can also be modified (referred to in Switzerland as cabbage stalks). Who wants to venture into the local cuisine at Pizzoccheri, buys for the first test on the best Pizzoccheri dried Italian delicatessen. Recipes for Pizzoccheri found in abundance on the Internet, the production of buckwheat noodles, however, requires some skill and experience, because buckwheat has no gluten and are therefore mixed with some wheat flour must. A traditional recipe along with a picture gallery and background information, visit the website of the Accademia del Pizzocchero Tues Teglio Valtellina. Have fun enjoy!
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