Typical recipes and wines of the traditions Italian regional enogastronomiche. Our itineraries enogastronomici and the critiques on restaurants and wine cellars derive from our direct experience

Ingredients x 4 people:

-2 cloves of garlic
-50 grams butter
-250 grams potatoes
-q.b. of salt
-pepper
-50 grams spinaches
-150 grams parmesan cheese
-100 grams verza
-5 leaves of sage
-300 grams cheese bitto and casera
-400 grams pizzoccheri
-100 grams coasts

To make to cook the peeled potatoes and you cut to bits in abundant salty water, later around 10 minutes to also add the vegetables them you cut asunder. To make to boil the all for about 30 minutes. In the meantime in a heat-resistant pan to make to heat some walnut-tree of butter with the garlic that will be removed. To add the pizzoccheris to the vordures.To make to cook for other 10 minutes, therefore to drain the all in the heat-resistant pan (where the garlic will already have been removed), alternating a layer of pizzoccheri and vegetables to a layer of cheese type casera or bitto and of grated parmesan cheese. To add some walnut-tree of butter, the leaves of sage and the pepper.

For the one who wants to dare the pizzoccheris they do him this way: you mix together two flour parts of Saracen wheat and one of wheat, united of the salt and you mix, using as water as it is enough for getting an I mix dense and smooth.
You work the pasta as it normally does him with the noodles, but not too for a long time. You stretch with the matterello one it skims through, not too much thin, cut her/it then to wide and long fettuccine a finger.