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Poschiavo pizzoccheri: This delicacy is simply an essential part of Valposchiavo and Poschiavo families love to see the nourishing dish on their menus. Buckwheat noodles are prepared by hand, cooked with potatoes and vegetables and finished with cheese, garlic and a little sage and butter. The secret is in the mixture of cheeses. You have to try this Graubünden speciality!
Pizzoccheri neri:
Boil the potatoes together with the vegetables in salted water for 5 minutes. Add the pizzoccheri and cook for a further 12-15 minutes. Drain well. Sauté the garlic in butter. Add the pizzoccheri with potatoes and vegetables and spice with a little salt, pepper and nutmeg.
Put pizzoccheri on a plate and sprinkle with grated cheese. Garnish with fresh herb leaves.
