http://katieatthekitchendoor.com/2011/11/23/cookbook-of-the-month-modern-vegetarian-kitchen/ Globally-inspired, seasonal recipes Wed, 10 Apr 2013 17:36:05 +0000 hourly 1 https://wordpress.org/?v=5.3.2 http://katieatthekitchendoor.com/2011/11/23/cookbook-of-the-month-modern-vegetarian-kitchen/#comment-4614 Wed, 10 Apr 2013 17:36:05 +0000 http://katieatthekitchendoor.com/?p=1676#comment-4614 Hi Katie,
you might like to know that Pizzoccheri is actually an Italian recipe from the North in the Valtellina region, :) maybe in the nearby Switzerland border, in the Italian Canton is typical too, I ignore that. The name Pizzoccheri refers to the pasta only that is buckwheat pasta and usually is prepared with cabbage (or chard or spinach), potatoes and butter with sage sauce and a lot of local cheese.
I attach this link where you can read more about it and there is a nice video by Mark Bittman that gives very accurate instructions too: http://www.nytimes.com/2008/12/31/dining/31mini.html?_r=0
Hope you can find it interesting and you do not mind my comment :) I made it with my best intention ;)
Daniela

]]>