Valtellina Pizzoccheri in Cookut, the 8-in-1 multi-use pot: a single utensil that replaces the saucepan, frying pan, and pot, and with its basket, you can fry and steam. Ideal for me, nickel allergic, this simple buckwheat flour pizzoccheri dish, completely gluten-free, is practically ideal for everyone. Since the first time I tried this dish in the mountains, I’ve loved all cheeses, regardless of the season or region. Therefore, I wouldn’t hesitate to make pizzoccheri even in summer. Discover my review on the 11-inch Versilia multifunction pot 8 in 1 Cookut La Fabuleuse
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lombardy
- Seasonality: Autumn, Winter
- Energy 857.71 (Kcal)
- Carbohydrates 66.69 (g) of which sugars 8.17 (g)
- Proteins 27.96 (g)
- Fat 52.82 (g) of which saturated 32.77 (g)of which unsaturated 17.56 (g)
- Fibers 7.05 (g)
- Sodium 1,632.93 (mg)
Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to Prepare Valtellina Pizzoccheri in Cookut
- 10.5 oz pizzoccheri
- 1 cup potatoes
- 2.5 cups savoy cabbage
- 7 oz bitto cheese
- 3.5 oz grated parmesan
- 5.3 oz butter
- 1 clove garlic
- 6 leaves sage
- 0.28 oz salt
Tools for Preparing Pizzoccheri in Cookut
- Pot
- Small Pot
- Cutting Board
- Slotted Spoon
- Grater
Steps
Wash and slice the savoy cabbage, do the same with the potatoes. Put the Cookut pot on the stove with water and salt. As soon as it starts boiling, throw in the potatoes and cabbage, cover it, and set a timer for 10 minutes.
After the cooking time, add the pizzoccheri, bring back to a boil, and cook for another 10 minutes.
After the time has passed, remove the pizzoccheri from the cooking water.
Keep them warm, then you’ll put them back in the Cookut with seasoning, while you prepare the dressing.
In a small pot, melt the butter and brown the garlic with fresh sage. Alternatively, dried sage will also work.
Place in the Cookut pot a layer of potatoes and cabbage, a handful of bitto cheese cut into small pieces, and the parmesan.
Repeat for another two layers of cabbage and potatoes with bitto and parmesan.
Finish with the garlic and sage flavored melted butter, spread over the last layer of vegetables and cheese.
Close and let the Valtellina pizzoccheri in Cookut rest for another 5 minutes, giving time for the cheese to melt with the heat.
And here they are ready, the Valtellina pizzoccheri in Cookut.
Tips
As a gluten-free dish, I also recommend the MEXICAN-STYLE MEATBALL SOUP.
https://blog.giallozafferano.it/vaipinacucina/zuppa-di-polpette-tipo-messicana/
https://blog.giallozafferano.it/vaipinacucina/zuppa-di-polpette-tipo-messicana/
FAQ (Frequently Asked Questions)
Can you bake bread in the Cookut La Fabuleuse pot?
Yes, of course. The pot can go in a static oven between 446°F and 518°F, at least 10 minutes before putting the bread in, to heat it well.
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