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Old 02-10-2005, 09:24 AM   #1
Join Date: Jan 2005
Location: Italy
Posts: 62

Hello!! How are you? :)
I have thought of you a lot but I have been very busy so I could not write.
Now I have found 5 min. and I would like to write you this recipe because I found it very good.
PIZZOCCHERI is a kind of pasta of northern Italy (Valtellina). I think you could like the preparation because there is a lot of garlic even if I don't know if you can find pizzoccheri easly.

For 6 servings

500 gr Pizzoccheri
250 gr butter
2 (or more) cloves of garlic
500 gr Fontina or Cheddar cheese
Grated parmesan
salt, pepper
300 gr. cabbage or spinach
4 potatoes cut in small cubes

Step 1.
Into a large pot of boiling water add the cabbage and potatoes. Boil for 5 min. salt to taste. Add Pizzoccheri and cook for 12 -15 min.
Step 2.
With a skimmer remove 1/2 of above product to a large bowl, add parmesan, thin slices of Fontina. Add fried butter with garlic . Salt and pepper to taste. Repeat step 2 with the remaining product.
Serve it hot.

Kisses from a sunny Rome!


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Old 02-10-2005, 01:29 PM   #2
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smooch, right back atcha annamaria

thanks, this looks really good. putting potatoes and cabbage in pasta with butter and garlic warms my irish soul...

May your kilt be short enough to do a jig, but long enough to cover your Lucky Charms.
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Old 02-10-2005, 01:41 PM   #3
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Location: North Carolina
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Thanks annamaria! Good to see you again.

Note - just so everyone will know Pizzoccheri is a buckwheat noodle - which most Asian markets and grocery stores have. The key to this dish is the noodle - whether buckwheat or whole wheat pasta.

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 02-13-2005, 05:46 AM   #4
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Location: USA,Florida
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Thanks, Elf. I was all ready to ask what kind of noodle it is. :)
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