pizzoecar ala pusc'ciavina
(1 rating)
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This is a specialty from the Swiss kanton Graubuenden. It's also popular in upper Italy, where it is called "Pizzoccheri". Nowadays, the cheese which is used mostly is parmesan cheese, but if you want to make it authentic, try to get some gruyere-like Swiss cheese. I listed this as "German" dish because JAP doesn't have Swiss to choose.
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(1 rating)
yield
4 serving(s)
prep time
45 Min
cook time
30 Min
method
Stove Top
Ingredients For pizzoecar ala pusc'ciavina
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100 gwheat flour (white)
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400 gbuckwheat flour
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2 pinchsalt
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1 cwater
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400 gpotatoes
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400 gcabbage (originally savoy cabbage)
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100 gbutter
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16sage leaves
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3 clovegarlic
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50 ggruyere cheese or similar swiss cheese
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2bay leaves
How To Make pizzoecar ala pusc'ciavina
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1make a dough from the two flours, salt and water, knead into a ball, wrap with foil and let rest in a cool place for 1/2 hour (not in the fridge)
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2Peel potatoes, slice thinly. cut cabbage into ca. 3/4 inch pieces.
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3Melt butter in a pot, add roughly chopped sage, set aside.
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4Roll out dough on a floured surface, about 2-3 mm thick, cut into 1/2 inch stripes.
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5Peel and half garlic cloves.
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6In a large pot, bring 2 l salted water to a boil. Add garlic, bay leaves, and potatoes, boil for about 10 minutes.
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7Add noodles and cabbage, boil 10-15 more minutes. Remove laurel.
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8With a slotted spoon, scoop noodles and vegetables onto four plates, sprinkle with sage butter and grated cheese.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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