Chef: Text replace - "Uses::Garlic" to "Garlic"

2012-10-20T18:51:56Z

Text replace - "Uses::Garlic" to "Garlic"

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|title=Pizzoccheri: Cooking Wiki
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|description=Pizzoccheri are a type of short tagliatelle, a flat ribbon pasta, made with 80% buckwheat flour and 20% wheat flour
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[[Image:Pizzoccheri recipe III.jpg|300px|thumb|right|Ready-made Pizzoccheri]]
[[Image:Pizzoccheri recipe.jpg|thumb|300px|right|[[Pizzoccheri recipe]]]]
'''Pizzoccheri''' are a type of short [[tagliatelle]], a flat ribbon [[pasta]], made with 80% [[buckwheat flour]] and 20% [[wheat flour]]. When classically prepared in Valtellina or in Graubünden, they are cooked along with greens (often [[Chard|Swiss Chard]] but also [[Savoy cabbage]]), and cubed [[potatoes]]. This mixture is layered with pieces of [[Valtellina Casera cheese]] and ground [[Grana Padano]] or [[Parmigiano Reggiano]], and dressed with [[Garlic|garlic]] and [[sage]] that are lightly fried in butter together. Our [[Pizzoccheri recipe|Pizzoccheri recipe is here]]

Pizzoccheri can be [[Pizzoccheri recipe|easily made by hand]]. They can also be found pre-made.

Two pizzoccheri fairs (or sagre) take place in Teglio: La Sagra dei Pizzoccheri, celebrated in July and the festival of The Golden Pizzocchero, celebrated in September.

The Pizzoccheri bianchi of the area around Chiavenna are quite distinct, being a form of gnocchetti, often made from white wheat flour and dry bread.

==See also==

* http://www.accademiadelpizzocchero.it/ricetta.html
* http://en.wikipedia.org/wiki/Pizzoccheri
* http://www.bbc.co.uk/food/recipes/pizzoccheri_88971

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[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]

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Pizzoccheri - Revision history

Chef: Text replace - "Uses::Garlic" to "Garlic"