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!
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!
