Pizzoccheri “Summer” version
Today I made a little bit of an experiment. My mom went few days in the north part of Italy and she came back with a nice present for us, the “Pizzoccheri”. Pizzocheri is a typical buckwheat pasta of Valtellina valley. The signature dish is with savoy cabbage, potato and a local cheese. Very tasty but definitively a winter dish.
So, I tried to make a “summer” variation of it and I’m pretty satisfied with myself for the outcome. I’ve used seasonal vegetables and the result is lighter than the original but still very enjoyable, so I decided to share with you.
– 1 carrot
– 2 zucchini
– 2 savoy cabbage leaves
– a bunch of green beans
– “rice mozzarella”o homemade cashew nuts creams
Let’s start by preparing the base of the sauce with garlic, sage, rosemary, a bit of olive oil (always evo!) in a wok.If you are like me and are absolutely NOT a fan of the fried stuff, use also some water to make it lighter and a bit of white wine to flavor it. Let it go for few minutes, then add carrots, zucchini, savoy cabbages and green beans previously washed and cut into small pieces.
In the meantime, prepare a pot with salted water, where you will cook your pizzoccheri.Start cooking the pasta when your vegetables are 10 minutes away from being ready. Your vegetables need to be “al dente” so pay attention to the timing,
After 10 minutes, drain the pizzoccheri and add them in the wok, add a small quantity of rice mozzarella (or the cashew nuts cream), mix everything together and let go for a couple of additional minutes.
Your pasta is now good to go!
For any queries, leave a comment down here or reach out to me using our contact form