Reminders for myself
Lorenzo Caglioni
Pizzoccheri made with buckwheat flour is the Valtellina valley's signature pasta dish (Credit: Lorenzo Caglioni)
Pizzoccheri di Teglio (gluten-free) (serves 4)
From Ai Tigli
Ingredients:
500g buckwheat flour
200g butter
250g Valtellina Casera cheese (fontina or Gruyere can be used as a substitute)
150g Parmigiano Reggiano
200g Savoy cabbag... See more
Pizzoccheri made with buckwheat flour is the Valtellina valley's signature pasta dish (Credit: Lorenzo Caglioni)
Pizzoccheri di Teglio (gluten-free) (serves 4)
From Ai Tigli
Ingredients:
500g buckwheat flour
200g butter
250g Valtellina Casera cheese (fontina or Gruyere can be used as a substitute)
150g Parmigiano Reggiano
200g Savoy cabbag... See more
Pizzoccheri: Italy's debated buckwheat pasta recipe
Recipe to try
Moving element for presenting concepts!
Place to go in Japan
Ideas related to this collection