Friday, 7 November 2014


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:

250g pizzoccheri 
100g butter
1 clove garlic
100g cheddar cheese
Grated Parmesan
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.


  1. Sounds lovely. Will be interesting to see if we can get pizzoccheri in NZ.

    1. It's a very regional dish for that area, so maybe it wouldn't be easy to find the pasta. But I did look it up on the internet to see if I could make it myself, which is possible, but I would need buckwheat flour - probably just as hard for me to find in SI as the pasta itself!