The «Pizzoccheri di Poschiavo» are a typical dish from our valley. They are prepared with topquality raw materials and great care. Follow the original recipe on the package (or here below) to taste the traditional «Pizzöcar a la pusc’ciavina»!
Sizes: length 10 cm, Ø 1.5 mm
Ingredients: buckwheat flour 66% (CH, EU), durum wheat semolina (CH, EU), water
| Buckwheat flour and durum wheat semolina pasta | Nutrition facts (per 100 g) | Unit |
|---|---|---|
| Calories: | 1580 | kj |
| 372 | kcal | |
| Total Fat: | 2 | g |
| Fatty acids | 0.4 | g |
| Total Carbohydrates: | 72 | g |
| Sugars | 3.7 | g |
| Dietary fiber | 4.5 | g |
| Protein | 13 | g |
| Sodium | 0.05 | g |
| Allergy information: | contains gluten |
| Preservation: store in a cool, dry place away from direct sunlight Air humidity: dry (<60% rh) Ideal storing temperature: max. 15º C | |
| Once open, please carefully reseal the packaging or store the product in an airtight jar. | |
RECIPE
Pizzöcar a la pusc’ciavina (Pizzoccheri alla poschiavina)
Pizzöcar a la pusc’ciavina (Poschiavo style pizzoccheri)
Servings: 5-6
Fill a pot with water and bring to a boil, then add salt and start cooking the Pizzoccheri. Add potatoes, chard and savoy and/or seasonal vegetables to taste (carrots, beans, fresh chickpeas, spinach, etc.). Cook for around 30 minutes. Drain and arrange in a pre-heated serving bowl
layering the Pizzoccheri and diced Casera cheese or parmesan.
Separately, brown one or more garlic cloves or minced garlic, minced onion and sage with a generous piece of butter and/or grease. Pour on the Pizzoccheri and serve hot. Excellent accompanied by typical Poschiavo mortadella or a rich cold cuts platter.
