Moro Pizzoccheri 500g
Pizzoccheri is a typical dish of the mountainous Valtellina region of Lombardy. It is a flat, short pasta made from semolina and buckwheat which is cooked with cabbage, potato and alpine cheese.
To prepare pizzoccheri in the Valtellinese manner, cook the pasta with cabbage and cubed potatoes. Layer the cooked ingredients in a serving dish and sprinkle with fontina and Parmigiano Reggiano. Continue to layer the all cooked ingredients in this way with finishing with a layer of grated cheese.
Sauté garlic and sage in butter, and pour over the pizzoccheri before serving.
Buckwheat has been grown in the Alpine regions of Italy for thousands of years. It is neither a grain nor a cereal, and despite its name, is unrelated to wheat. It is actually a fruit seed which has excellent nutritional qualities. It is a high protein, high fiber food which is also rich in flavonoids (antioxidants), and has been found to decrease the risks of developing high blood pressure and high cholesterol.