We were given some wonderful foody presents by our Italian friends on holiday...
1. This rustic pasta (pizzoccheri). As you can see by the box it has survived
many weeks of travelling...
2. Some gorgeous Italian Parmesan - the real deal...
3. This special herb from the mountain area of northern Italy...
We got to try the original version of the pizzoccheri pasta with a family
in the Italian alps near the Swiss border. This is it:
This is the family:
Here's the New Zealand/Solomon Island version:
Recipe for 2:
1 clove garlic
100g cheddar cheese
Salt and pepper
150g cabbage or spinach (we used choisam)
2 potatoes cut in small cubes
Put the diced potatoes and green vegetables in a large pan of salted water, bring to the boil. When the water boils add the pizzoccheri and cook for a further 10 minutes. Drain.
Arrange a layer of pizzoccheri, then cover with small pieces of cheese and sprinkle with Parmesan. Repeat until all ingredients are used.
Season with a sauce of melted butter with garlic, diced onion and fresh sage. When golden brown pour over the prepared dis and season with freshly ground pepper (we used the pesteda).
Decorate with a sprig of sage.