Pizzoccheri (Rhaeto-Romanic pronunciation: [pitˈtsɔkkeri]) are a type of short tagliatelle, a flat ribbon pasta, made with buckwheat flour. I prepare them Puschlaver (a valley in Grisons) style and they are cooked along with green cabbage, and cubed potatoes. This mixture is layered with pieces of ripe mountain cheese and dressed with very little garlic and lightly in butter fried sage leaves.
My little pizzoccheri manufactory runs only about once a year. It’s a lot of work, and real slow food. So I do not do this often. But I freeze some of this pasta, to have them ready when I’m short of time in cooking.
But now I have to go back in the kitchen,... otherwise the dough dries and it will be even more difficult to have soft ribbons.
This is so gorgeous. I love the soft, gleaming ribbons in the background, the crisp sprinkle of flour (?) in the front, and the sidelight on everything. Wow -- sounds delicious too. Fave!
Great image, low key, with the light shining on the pasta. In addition to being a good photographer you must be a good cook. I cook the pizzoccheri from the box :-( Another class
@caterina Dear Caterina, thank you for your kind words. I feel flattered, but I am not really a good cook. Not a bit. I just like to cook with good ingrediences, herbs and love,... and I always hope this helps. ;-)
