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How to Make Pizzoccheri

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Uploaded by on May 12, 2009

www.awfwall.com - This is a delicious Northern Italian dish.

Here's the recipe we followed:

Ingredients:

500g = 1 lb Pizzoccheri (Buckwheat) Pasta
1/2 head Savoy Cabbage
5 medium-sized Potatoes
200g = 8oz Cheese ("Bitto" or "Casera")
85 g = 3/4 stick Butter
2 cloves Garlic
5 leaves Sage
Salt and Pepper

1. Put on a large pot of water to boil (throw a tablespoon of salt in the water)
2. Slice the cabbage and potates into small, bite-sized pieces
3. Boil potatoes and cabbage for 10 minutes
4. Add Pizzoccheri to potatoes/cabbage/water and cook for another 10-12 minutes
5. Melt butter in a saucepan
6. Add garlic / sage to melted butter - sautee for 5 minutes.
7. Strain pasta/potatoes/cabbage mixture and spread half of it onto a large tray/dish
8. Spread sliced cheese uniformly accross pasta mixture
9. Add second half of pasta-mixture atop the cheese
10. Pour garlic/butter over the top (remove sage and/or garlic if desired)
11. Mix ever-so-slightly, allow mixture to sit for 3-5 minutes

Enjoy with your favorite white wine - I recommend Gewurztraminer

  • likes, 2 dislikes

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Uploader Comments (MikeStoneUSA)

  • Mikeeeeeeey fantastic but

    You are so serious. I couldn't find any Ochi this time!!!!!!

  • What do you mean by "Ochi"? ;-)

  • michael speaks slowly please!!

  • That's "SPEAK slowly please!!"

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All Comments (21)

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  • Nice try, but please, once in your lifetime, try the real thing! Home made pizzoccheri have a quite different look (no pale semi-melted butter or thin sliced garlic..)

  • Was this video recorded in Italy?

  • I saw in the video u got Italian from Milan milk...

  • northern Italian OR Swiss dish. The region it comes from doesn't stop at the border of Italy. It is one of the most typic dishes of the Swiss canton Graubünden, especially in the Italian part of this canton.

  • Wo u look much different then ur breakfast video and u got a new stove also are u Asian u look like an Asian

  • boecweite is that dutch?

  • 5:25 look at the bottom text "garlic circumcision"

  • I'm sorry, but I would not eat because you have not washed the Savoy Cabbage and not cut off the tip was already dark and probably dirty. Cooking requires very, very hygienic!

  • I suggest you just put the salt when the water is already boiling because the boiling point of water + salt is higher than that of water (100 ° C)

  • Looks good and easy, once you locate the ingredients! The version I did used whole wheat pasta (buckwheat is hard to find), savoy cabbage, and two kinds of cheese, fontina in small cubes and parmigiana reggiano grated. The total butterfat content of this dish must be staggering but it's worth it.

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