pizzoccheri
It is a traditional dish from valtellina.  Very tasty, easy and fast to cook!
 
Season: autumn - winter
Difficulty: å
Preparation Time: about 1 hour
 
Ingredients for 4 people:
350 gr. Saracen flour  (Black)
100 gr. of white flour
500 gr. Curly white cabbage
400 gr. butter
400 gr. cheese – a young casera
4 cloves of garlic
400 gr. Parmesan cheese, grated
Salt
 
Method:
Combine the black and white flour woman.  Add water to form dough and knead for at least for 15 minutes.  Roll the dough out until it is no more than 1/2 centimeter in thickness.  Cut these into strips of approx. 7 cm.
 If you wish you can buy this pasta already made in specialty stores.
Cut the cabbage into large pieces and add to boiling water.  After 5 minutes, salt the water and add the pizzoccheri keeping the water boiling water for 8 - 10 minutes.
To understand if the pasta is ready, taste it. It must be soft but not too soft.  This is also the case for the vegetables.
Drain the pizzoccheri and the vegetables, and then return them into the pot.  Add the diced cheese and the grated Parmesan.  Finally pour in the melted butter that has been fused with garlic.  Serve the pizzoccheri very hot.
 
Note: The true method says that the pizzoccheri should be drowning in the fused butter!!  Leave it up to you to decide the amount!