Ingredients for 4 people:
350 grams of pizzocheri of Valtellina
1 cabbage
200 grams of pre boiled potatoes
250 grams of cheese Bitto
50 grams of butter mountain
2 cloves of garlic
preparation:
Browse the cabbage and wash in running water.
Cut them in lists are not very large and the potatoes into cubes. Put the vegetables and potatoes in a large pot and cook the whole thing in boiling water for about 10 minutes.
Meanwhile, in another pot boil water to cook the pizzocheri .
When the water is ready, dip them and cook them . Remove them with a slotted spoon and keep still for a moment the cooking water . Now put them in a large serving platter bottom where you will add the cabbage , the Bitto cheese and diced potatoes.
Turn everything well and keep warm by adding a ladle of cooking water hot . In another saucepan, melt the butter and then pour over the cheese so that it rests perfectly. Turn around again and then served with a red wine of the Valtellina.
350 grams of pizzocheri of Valtellina
1 cabbage
200 grams of pre boiled potatoes
250 grams of cheese Bitto
50 grams of butter mountain
2 cloves of garlic
preparation:
Browse the cabbage and wash in running water.
Cut them in lists are not very large and the potatoes into cubes. Put the vegetables and potatoes in a large pot and cook the whole thing in boiling water for about 10 minutes.
Meanwhile, in another pot boil water to cook the pizzocheri .
When the water is ready, dip them and cook them . Remove them with a slotted spoon and keep still for a moment the cooking water . Now put them in a large serving platter bottom where you will add the cabbage , the Bitto cheese and diced potatoes.
Turn everything well and keep warm by adding a ladle of cooking water hot . In another saucepan, melt the butter and then pour over the cheese so that it rests perfectly. Turn around again and then served with a red wine of the Valtellina.
