Once they are cooked, pizzoccheri can be frozen! Warm them up till you see a goldish crust.
Origin
Pizzoccheri originally come from Valtellina. This pasta was mentioned for the first time in texts that date back to the XVI century. Just like many other specialities of this land, the main ingredient is buckwheat flour. The other ingredients to make pizzoccheri are: water and weat flour. The mixture is kneaded, rolled out with a rolling pin, cut into rectangular strips and then cooked like you would cook pasta normally.
Cook It
Pizzoccheri are usually prepared with potatoes, beets, cabbage or green beans. Pizzoccheri are not drained, but they are removed from water by using a slotten spoon. Once they are taken out of the water, they should be placed in a baking tin and topped with slivers of Valtellina cheese, Parmesan and browned-garlicky butter.
Did You Know That?
Buckwheat, which is not wheat at all, belongs to the same family as rhubarb and it is totally gluten-free. It very helpful to fight cholesterol. It is rich in magnesium, which acts as a muscle relaxant and is particularly recommended for women as they suffer, much more than men, from a magnesium deficiency. Buckwheat keeps blood sugar levels under control.
