- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 387.54 (Kcal)
- Carbohydrates 62.96 (g) of which sugars 5.57 (g)
- Proteins 13.32 (g)
- Fat 8.47 (g) of which saturated 2.31 (g)of which unsaturated 0.91 (g)
- Fibers 5.68 (g)
- Sodium 146.05 (mg)
Indicative values for a portion of 250 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
Alternative Pizzoccheri
How to dress pizzoccheri in an original way in different seasons?
In all seasons:
– diced mixed seasonal vegetables with Parmesan, pecorino, or smoked ricotta
– carrots and/or potatoes and sausage (sautéed separately)
From spring to autumn:
– zucchini and speck
– green beans and robiola
In summer and autumn:
– raw pears and gorgonzola (or taleggio)
– sautéed cherry tomatoes and diced mozzarella (plus toasted pine nuts)
STORAGE of pizzoccheri with leeks
Once cooked, they can be eaten hot right away or stored for a few days in the refrigerator and gently reheated (in the electric oven or microwave) before serving.
