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Recipes
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
It is made using the same technique as is used to make North African couscous: water is sprinkled, a little at a time, over flour in a wide-bottomed dish, which is then rubbed in a rotary movement until – like a snowball gathering layers as it rolls – balls form. The fregula is then toasted.
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