Pizzoecar ala pusc'ciavina

Pizzoecar Ala Pusc'ciavina Recipe

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Marion Wilting


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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45 Min
30 Min
Stove Top


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

How to Make Pizzoecar ala pusc'ciavina


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

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About Pizzoecar ala pusc'ciavina

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

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