These classic pizzoccheri from the Valtellina region of northern Italy, among the peaks of the central Alps, is high in protein and fiber, making it a healthy alternative to durum wheat pasta.
The traditional recipe calls for boiling cabbage and potatoes in water before adding the pizzoccheri. Drain and serve hot with fontina cheese, parmesan, fried butter and garlic, and a sprinkle of pepper.
Organic Pizzoccheri of the Valtellina area of the Italian Alps in a box that includes the traditional recipe detailed above. Made with select Durum wheat and buckwheat as is the tradition in this area.
Ingredients: Durum wheat, buckwheat (35%), water