Enjoy the “real” Graubünden
Pizzoccheri noodles just belong to Valposchiavo. This pasta made of buckwheat and wheat flour has been a favourite part of every Puschlav family’s diet for many generations.
Recipe tip: Pizzöcar ala pusc'ciavina (Puschlav noodles)
(For 4 persons)
Add one tablespoon of salt to about three litres of water, and bring to the boil.
You can choose vegetables according to preference and season.
2-3 small beetroots
100g green beans
1 stem of chard
a handful of spinach
1/4 savoy cabbage
Collect together all the ingredients, and cut them into equally-sized pieces, before adding them to the boiling water in accordance with their respective cooking times.
Carrots, green beans, peas, kohlrabi, and savoy cabbage: about 30 minutes; potatoes and chard: 15-20 minutes; spinach: 8-10 minutes.
100g buckwheat flour 200 g white flour 1/2 tsp. salt Approx. 1 cup water 1 egg 2 tablespoons cooking oil
Knead the ingredients into a thick dough. When the vegetables have five minutes’ boiling time still to go, pass the dough through a pasta press with large-hole attachment, and let the noodles drop into the boiling water. (Or use a flat knife to scrape the cut noodles off the chopping board and into the water).
50g grated Parmesan cheese 2 tablespoons butter/oil 1 small onion 1 clove of garlic, chopped One or two leaves of fresh sage, to taste
Drain the pizzoccheri noodles well, and sprinkle on the grated cheese. Sauté the onions, garlic and sage in two tablespoons of melted butter, and pour over the pizzoccheri noodles. This dish is best served hot.
«The best wine to serve with pizzoccheri noodles is Casa La Gatta, a tangy red wine with an intense floral aroma and a hint of raspberry.»Giovanni Triacca, wine grower
Have the right Veltlin wine sent straight from the vineyard to your home.