Colourful Pizzoccheri


Original pizzocheri are typical from Valtellina, a northern italian region in the Alps.  They usually are buckwheat pasta with potatoes, green veggies like spinach or cabbages but this time Imade it more colourful adding some other vegetables.


100 gr. buckwheat flour
50 gr. flour
For the sauce:
4 cubes of frozen spinach
6-7 florets of cauliflower
2 medium-small potatoes
1 carrot
1 / 2 chopped onion
1 cup vegan white sauce
1 knob of margarine
Cut into squares the potatoes, slice the carrots. Put in the steaming basket the spinach, the cauliflower florets, the potatoes and the carrots. Bake the vegetables but do not let them overcook, they should be still crunchy.
Meanwhile make the dough for pizzoccheri, flatten the dough and cut pizzoccheri with a pizza wheel cutter. Arrange on a floured surface and let them rest a while.
Put the chopped onion in a saucepan and cook with little water. Then add the knob of margarine (you can substitute olive oil) sauté a few minutes, then add all the vegetables steamed and cook, stirring gently and adding salt, pepper and nutmeg. Cook a few minutes, turn off and set aside.
Cook your pizzoccheri in boiling salted water. Drain and pour into the pan with the vegetables and pour the white sauce. Mix all well, stir gently and transfer everything into a baking dish.  Grill for about ten minutes at 180 ° C.


chef: Concita from Veganblog

  1. Chicca66 12 April 2010 at 20:20

    I am repetitive ….. your creations are always enchanting 🙂

  2. Mariagrazia 12 April 2010 at 22:40

    Welcome back Chicca!
    Yes, you are right – this dish is really tantalizing!

  3. Chicca66 13 April 2010 at 16:08

    Thank Mariagrazia 🙂

  4. Mimi 20 April 2010 at 13:46

    The pizzoccheri are pizzoccheri and in this version .. Mmmmmm that goodness!

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