Pizzoccheri with hazelnuts
- Difficulty: Medium
- Preparation method: 40 min.
- Serving for: 4 persons
Ingredients
- 320 g of Pizzoccheri
- 100 g of shelled and chopped hazelnuts
- 100 g of cooking (double) cream
- 200 g of cooking (double) cream
- 400 g of potatoes
- 40 g of grana cheese
- 120 g of butter
- Garlic, salt and pepper
Preparation method
Roast the hazelnuts well with the butter, garlic and cooking cream.
Bring to the boil the salted water, add the diced potatoes, then after 5 minutes the Pizzoccheri, and boil for 12-15 minutes.
When cooked, drain the contents and pour in layers in a large bowl, alternating with the cheese cut into small pieces, grated grana and hazelnuts toasted with cream.
Mix in delicately and serve on hot plates.
Bring to the boil the salted water, add the diced potatoes, then after 5 minutes the Pizzoccheri, and boil for 12-15 minutes.
When cooked, drain the contents and pour in layers in a large bowl, alternating with the cheese cut into small pieces, grated grana and hazelnuts toasted with cream.
Mix in delicately and serve on hot plates.