Ingredients with Measurements:
- 1 pound of pizzoccheri pasta
- 1 cup of grated Formai de Mut cheese
- 1/2 cup of unsalted butter
- 2 cloves of garlic, minced
- 1/2 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Colander for draining pasta
- Large skillet for sauce
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the pizzoccheri pasta to the boiling water and cook for 10-12 minutes or until al dente.
3. While the pasta is cooking, melt the butter in a large skillet over medium heat.
4. Add the minced garlic to the melted butter and cook until fragrant, about 1-2 minutes.
5. Add the grated Formai de Mut cheese to the skillet and stir until melted and well combined with the butter and garlic.
6. Drain the cooked pasta and add it to the skillet with the cheese sauce.
7. Toss the pasta in the sauce until well coated.
8. Add the chopped parsley to the skillet and toss again.
9. Season with salt and pepper to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 50g
- Protein: 20g
Substitutions for ingredients:
- Pizzoccheri pasta can be substituted with any other type of pasta.
- Formai de Mut cheese can be substituted with any other type of cheese that melts well.
Variations:
- Add cooked potatoes and cabbage to the pasta and cheese sauce for a traditional Pizzoccheri alla Valtellinese dish.
- Add cooked bacon or pancetta to the cheese sauce for added flavor.
Tips and tricks:
- Be sure to use a large skillet to toss the pasta in the sauce to ensure that it is well coated.
- Reserve some of the pasta cooking water to add to the sauce if it is too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a skillet over low heat, adding a splash of milk or cream to the sauce if it has thickened.
Presentation ideas:
- Serve the Pizzocchero con Formai de Mut in individual bowls, garnished with additional chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Serve with a glass of red wine, such as a Chianti or Barbera.
Suggested side dishes:
- A simple green salad or roasted vegetables would pair well with this dish.
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Be sure to cook the pasta to the recommended time to ensure that it is fully cooked and safe to eat.
Food history:
- Pizzoccheri is a type of pasta that originated in the Valtellina valley in northern Italy.
Flavor profiles:
- The dish has a rich and creamy flavor from the melted cheese and butter, with a hint of garlic and parsley.
Serving suggestions:
- Serve the Pizzocchero con Formai de Mut as a main course for a cozy dinner at home.
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Region: Italian