Fresh Pizzoccheri
Info and description
Pizzoccheri, typical Valtellina pasta with buckwheat flour, fresh, vacuum-packed.
Preparation: cook the pasta for 10 minutes in plenty of salted water with potatoes, savoy cabbage or ribs.
When cooked, drain with a ladle and arrange the pasta and young Casera Valtellina dop cheese in layers in an oven dish, then pour over the melted butter with sage and garlic.
Ingredients: durum wheat semolina, buckwheat flour, durum wheat flour.
Allergens: durum wheat semolina, buckwheat flour, durum wheat flour.
Origin: Valtellina.
Net weight: 250 gr / 500 gr
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