ITALY 3- Traditional food

LASAGNE
SPAGHETTI
BUT IN OUR VALLEY THERE
ARE ALSO
MANY TYPICAL PRODUCTS
SUCH AS…
BITTO CHEESE
APPLES
HONEY
IN VALTELLINA WE OFTEN
USE «FARINA DI GRANO SARACENO»
IN ENGLISH IT IS CALLED BUCK WHEAT
THAT IS A TYPE
OF
BLACK FLOUR
WE USE IT
FOR MANY
TYPICAL
DISHES
SUCH AS…
SCIATT
PIZZOCHERI
POLENTA
TARAGNA
BUT NOW,
LET’S
COOK…
The pizzoccheri of
Michael
For 4 people
300g. potatoes
300g. beets
250g .butter
200 g.medium fat cheese
100g. parmesan cheese
3 cloves of garlic
2 leaves of sage 250\300g of
pizzoccheri.
1st cook the potatoes and
the beets in salted
water for 10 mins…
…then add the
pizzoccheri.
2nd Drain the pizzoccheri
and the vegetables
with a skimming-spoon
and place them in a
warmed bowl.
3rd Add a layer of cubed
medium-fat cheese and
grated parmesan
cheese.
4th Pour on the butter,
separately browned with the
cloves of garlic and sage ,and
repeat this proceeding for the
following layers.
Our tip: serve hot with a
pinch of freshly ground
pepper.
The sciatt of
Gabriel and
Giorgio
FOR 4 PEOPLE
-300 g of sciatt mixture
(batter)
-1 small glass of beer
-A pinch of salt
-500 ml sparkling water
-Low fat cheese cubes
-1 litre of oil for friying
COOKING INSTRUCTIONS
1.Add a prepared
a pinch of salt,
the beer and
sparkling water.
mix at all.
let stand for
2 hours.
2.In a high and narrow pot
pour the oil and heat.
3.When the oil is heated
coat the cheese cubes
with the batter and with
the help of a spoon
form balls and place them
into the pot.
4.When golden brown
remove them
from the pot…
…At last serve on the table
with salad
The polenta taragna
of Cristian
INGREDIENTS
FOR 6 PEOPLE
250G OF
YELLOW AND
BLACK
FLOUR
100/150G OF
BUTTER
300G OF CHEESE
BOIL 1L OF WATER
ADD SALT AND FLOUR
MIX IT WELL TO AVOID CLOTS
ADD THE BUTTER AND THE CHEESE
LEAVE IT TO REST FOR 5 MINUTES
AND SERVE
ENJOY YOUR MEAL