Pizzoecar Ala Pusc'ciavina Recipe

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Pizzoecar ala pusc'ciavina

Marion Wilting

By
@MiaInGermany

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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Serves:

4

Prep:

45 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

100 g
wheat flour (white)
400 g
buckwheat flour
2 pinch
salt
1 c
water
400 g
potatoes
400 g
cabbage (originally savoy cabbage)
100 g
butter
16
sage leaves
3 clove
garlic
50 g
gruyere cheese or similar swiss cheese
2
bay leaves

Directions Step-By-Step

1
make 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)
2
Peel potatoes, slice thinly. cut cabbage into ca. 3/4 inch pieces.
3
Melt butter in a pot, add roughly chopped sage, set aside.
4
Roll out dough on a floured surface, about 2-3 mm thick, cut into 1/2 inch stripes.
5
Peel and half garlic cloves.
6
In a large pot, bring 2 l salted water to a boil. Add garlic, bay leaves, and potatoes, boil for about 10 minutes.
7
Add noodles and cabbage, boil 10-15 more minutes. Remove laurel.
8
With a slotted spoon, scoop noodles and vegetables onto four plates, sprinkle with sage butter and grated cheese.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: German