Pizzoccheri with hazelnuts

  • Difficulty: Medium
  • Preparation method: 40 min.
  • Serving for: 4 persons


  • 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.