Tag: garlic

Egg and Smoked Scamorza Pasta – A Carbonara-Inspired Vegetarian Dish

This vegetarian dish is inspired by the renowned Carbonara. I would not call it “Vegetarian Carbonara” though, as there is no such thing in Italy. If you are interested in the original Roman dish, many Cannolo Award winners have recipes for it, including Memorie di Angelina’s Spaghetti alla carbonara.

Aside from how it should be called, the dish that I’m presenting is absolutely delicious and fun to eat. Just like for Carbonara, the main execution difficulty is to find the right moisture balance: allow the eggs to firm up “just enough” and not more!

Egg and Smoked Scamorza Pasta

Yield: 2 servings

Total Time: 25 minutes

Prep Time: 10 minutes

Cook Time: 15 minutes

Egg and Smoked Scamorza Pasta

Ingredients

  • 140 g spaghetti or other long dried pasta
  • 2 eggs, beaten
  • 100 g (3 ½ oz) smoked scamorza (or smoked provolone), thinly diced
  • 3 Tbsp Parmigiano, grated
  • 1 Tbsp unsalted butter
  • 2 cloves garlic, sliced
  • Black pepper, freshly ground
  • Salt

Preparation

  1. Prepare the ingredients (1), then start boiling the pasta in salted water for the time indicated on the box.
  2. Lightly beat the eggs with the Parmigiano (2).
  3. Roast the garlic in the butter at low heat for 5 minutes (3), then discard the garlic.
  4. When the pasta is "al dente," drain it quickly then toss it back in the pot along with the garlic-flavored butter. Turn on the heat at low. Stir gently.
  5. Add the beaten eggs and cheese, then continue to stir, scraping the bottom of the pan, until the eggs start to firm up (4). It's important to keep the eggs partly runny, as they will continue to cook in the bowls after being served.
  6. Serve immediately covered with the smoked scamorza and some black pepper. The heat of the pasta will soften the cheese and melt it slightly.
https://www.disgracesonthemenu.com/2012/05/egg-and-smoked-scamorza-pasta.html

Two Kinds of Crostini: Cannellini and Radicchio

Crostini (plural of: ‘crostino’, from bread crust) are rustic appetizers where toasted bread slices are used as a base for various toppings. In a way, a ‘bruschetta‘ can be considered a kind of crostino, but it’s generally not seen that way because of its stronger identity. Crostini may be also served as a snack or to accompany an aperitivo.

Most crostini share the same kind of base: a toasted bread slice, with fresh garlic and extra virgin olive oil. Countless toppings can then be added to this already delicious support. Here you will find the recipes for two of the most traditional ones: cannellini spread and stewed radicchio, both of which can be served either cold or warm.

Cannellini spread
The first topping is based on cannellini, a kind of white beans with a very thin skin, delicate flavor and a starchy texture. Cannellini are also used to thicken soups and in the famous Pasta e Fagioli.

Stewed Radicchio
The second topping is based on radicchio, an Italian vegetable that belongs to the same family of chicory, escarole, and Belgian endive, and with which it shares a bitter flavor. To counter the bitterness, radicchio is often generously salted and/or paired up with salty cheese (especially Parmigiano).

Two Kinds of Crostini: Cannellini and Radicchio

Yield: 8-10 crostini

Total Time: 30 minutes

Prep Time: 10 minutes

Cook Time: 20 minutes

Two Kinds of Crostini: Cannellini and Radicchio

Ingredients

     Base ingredients

    • 8-10 slices of ciabatta or baguette, toasted
    • 1 garlic clove, pealed
    • Some extra virgin olive oil

     Cannellini spread

    • 1 Tbsp olive oil
    • 1 garlic clove, mashed
    • 1 sprig of rosemary, finely sliced
    • 1 can of cannellini (~400g), drained
    • salt and pepper
    • 1 Tbsp balsamic vinegar

     Stewed radicchio

    • 1 Tbsp olive oil
    • 1 big shallot, thinly sliced
    • 1 radicchio, sliced
    • 2 Tbsp red wine
    • salt and pepper
    • 1 Tbsp of Parmigiano, coarsely grated or slivered

    Preparation

       Base preparation

      1. Toast or char-grill the bread making sure it doesn't dry out completely.
      2. Rub each slice with the garlic (the roughness of the toasted bread will act as a scraper).
      3. Drizzle with the olive oil.

       Cannellini spread

      1. Roast the garlic in the olive oil until golden.
      2. Add the rosemary and the cannellini.
      3. Cook for 5-10 minutes.
      4. Mash the beans coarsely by using a fork.
      5. Adjust salt and pepper.
      6. Spread on the crostini and then drizzle with balsamic vinegar.

       Stewed radicchio

      1. Roast the shallot in olive oil for a couple of minutes.
      2. Add the radicchio and keep roasting for 2 more minutes.
      3. Add the wine and allow it to evaporate.
      4. Lower the heat and cook for 5-10 minutes or until the radicchio softens.
      5. Adjust salt and pepper.
      6. Place on the crostini and then sprinkle with Parmigiano.
      https://www.disgracesonthemenu.com/2012/05/two-kinds-of-crostini-cannellini-and.html

       

      Handmade Tagliolini with Mushrooms

      Most Italians would be perfectly happy to eat pasta every day, and some probably do! Everyday pasta is normally dried durum pasta, delicious when of good quality and properly cooked, and also convenient as it can be stored for months in the cupboard. Fresh pasta, on the other hand, is generally regarded as more sophisticated, and it’s more likely to be found on restaurant menus. This recipe describes how to make ‘tagliolini’ from scratch without a pasta machine, and then serve it with a simple wine mushroom sauce. ‘Tagliolini’ is a kind of ‘tagliatelle,’ and is similarly named from the verb ‘tagliare,’ to cut.

      Fresh pasta has a different texture and flavor than dried pasta also because of the different ingredients. Eggs are frequently added (most fresh pasta is labeled: ‘pasta all’uovo’) and all-purpose flour is often used instead of durum wheat flour. This is especially true when fresh pasta is made by hand since durum flour is harder to work into shape.

      Handmade Tagliolini with Mushrooms

      Yield: 2 servings

      Total Time: 1 hour

      Prep Time: 45 minutes

      Cook Time: 15 minutes

      Handmade Tagliolini with Mushrooms

      Ingredients

         For the tagliolini

        • 100 g (3/4 cup) of flour
        • 1 egg
        • a pinch of salt (1/16 of a tsp)

         For the mushroom sauce

        • 2 cloves of garlic, each peeled and cut into 2 or 3 pieces
        • 5 or 6 medium-sized cremini mushrooms, sliced
        • 2 Tablespoons olive oil
        • a splash of white wine
        • 1/2 cup of double-cream
        • salt & pepper

         For the plating

        • 1/8 cup grated Parmigiano
        • a handful of Italian parsley leaves, minced
        • black pepper, ground

        Preparation

           For the tagliolini

          1. Using your hands, mix the ingredients together (2).
          2. Add just enough warm water (2 o 3 teaspoons) to form a compact, hard ball.
          3. Kneed for a couple of minutes (3).
          4. Have the dough rest, covered in plastic wrap, for 30 minutes at room temperature.
          5. As the dough rests, start bringing a large pot of salty water to a boil (see Cooking Pasta 101) and prepare the sauce.

           For the mushroom sauce

          1. Roast the garlic in the olive oil at medium heat (a) until golden.
          2. Add the cremini mushrooms. Roast them until they soften and start to release some liquid (b).
          3. Add a splash of white wine and wait until it evaporates fully.
          4. Remove the garlic and add the cream. Season with salt and simmer for a few minutes (c).
          5. Turn off the heat and put a lid on the pan to keep the sauce warm and moist.
          6. Mince the parsley and grate the Parmigiano in preparation for the plating.
          7. Unwrap the dough and proceed to roll and cut the tagliolini as shown in the video below.

           To complete the dish

          1. Warm up the sauce adding some pasta water to rehydrate it if necessary.
          2. Boil the pasta for 2 minutes stirring gently (it'll start floating in about a minute).
          3. Drain the pasta quickly and toss it into the pan with the sauce. Mix gently.
          4. Serve in bowls, sprinkle with Parmigiano, parsley, and some ground black pepper.
          5. Enjoy!
          https://www.disgracesonthemenu.com/2012/03/handmade-mushroom-tagliolini.html

          Note: This traditional technique makes use of the rolling pin to stretch the dough, as opposed to just pressing it. This process takes a bit of time to master, but it’s easy when making a small batch of noodles. Preparations like ravioli and tortellini are a lot harder to do by hand because they require a thinner dough.

          Egg Pasta with Green Beans and Mushrooms

          The combination of green beans and mushrooms makes for a vegetarian recipe with amazing depth of flavor. The earthiness of the mushrooms perfectly marries with the green beans, which also add texture to the dish. But the secret star of the show is the wine – its complex aroma is essential to bring all the flavors together.

          This all-season sauce can be prepared relatively quickly, almost while the pasta cooks, and makes for a satisfying dish that is also beautiful to serve.

          Egg Pasta with Green Beans and Mushrooms

          Yield: 2 servings

          Total Time: 25 minutes

          Prep Time: 10 minutes

          Cook Time: 15 minutes

          Egg Pasta with Green Beans and Mushrooms

          Ingredients

          • 125 g (4 ½ oz) fresh or dried egg pasta (e.g.: pappardelle, tagliatelle, fettuccine)
          • 100 g (3 ½ oz) green beans
          • 150 g (5 ½ oz) mushrooms (e.g.: fresh porcini, oyster, crimini), sliced
          • 1 clove of garlic, finely minced
          • ½ of a small onion, sliced
          • 2 Tbsp olive oil
          • 1 cup vegetable stock, warmed up
          • 1 cup half and half (10% fat cream)
          • ½ glass dry white wine
          • 2 Tbsp Parmigiano Reggiano, shaved
          • Salt and pepper

          Preparation

          1. Shave the green beans using a sharp potato peeler. This preparation is essential for the recipe as it tenderizes the green beans, while preserving their crunchiness.
          2. In a frying pan, sauté the green beans in olive oil for a couple of minutes at high temperature (1-2).
          3. Add the vegetable stock and let the green beans stew for 10 minutes at medium heat (3).
          4. Meanwhile, in a second frying pan, sauté onions and garlic in olive oil for a couple of minutes at high (4).
          5. Add the mushrooms and cook for 5 minutes at medium heat until tender.
          6. Add the white wine and let it evaporate completely (5).
          7. Add the cream and let it reduce for 5 minutes at low temperature (6).
          8. Merge everything into a single pan, mix and simmer for a few more minutes. Season with salt and pepper.
          9. Boil the egg pasta in plenty of salty water (see Cooking Pasta 101 for all the ins and outs), then drain it briefly and add it to the sauce mixing well for about 1 minute. Serve with some shaved Parmigiano.
          https://www.disgracesonthemenu.com/2012/02/egg-pasta-with-green-beans-and.html

          Pasta alla Norma – A Sicilian First Course with Character

          Pasta alla Norma is a staple Italian first course almost unknown in North America. The dish, native to Sicily, is especially known in southern Italy but can be found all around the country.

          Alla Norma sauce (likely named after the opera Norma, by Sicilian composer Vincenzo Bellini) can be recognized from other eggplant-based sauces for the use of fried eggplant and for a finish of ‘ricotta salata’ (salted ricotta), not replaceable with fresh ricotta.

          Unlike fresh ricotta (a mildly flavored dairy product resulting from the coagulation of the proteins left in the whey after the production of cheese), ricotta salata contains sea-salt and is allowed to ripen for up to 30 days, while being pressed. At the end of this process, ricotta salata reaches a firm consistency and can be shaved or grated. When added to a pasta dish, it brings a savory touch, but also some creaminess, while remaining separate from the sauce (just like regular ricotta, ricotta salata doesn’t melt).

          This recipe has been adapted from La Cucina Italiana (October 1986, page 18).

          Pasta alla Norma

          Yield: 2 servings

          Total Time: 50 minutes

          Prep Time: 20 minutes

          Cook Time: 30 minutes

          Pasta alla Norma

          Ingredients

          • 150 g dried spaghetti
          • 350 g crushed or diced tomatoes
          • 1 small eggplant, sliced
          • 25 g ricotta salata, shaved
          • 1 clove garlic, peeled and thinly diced or mashed
          • 2 cups extra-virgin olive oil
          • salt & ground black pepper
          • a few basil leaves, sliced (optional)
          • lots of paper towel!

          Preparation

          1. Lay the eggplant slices on absorbent paper, sprinkle them generously with salt (fig. 1-3).
          2. Let them rest for at least 15 minutes to draw out some moisture through osmosis (fig. 4).
          3. Wash each slice under running cold water to remove the excess salt, then vigorously squeeze the slices to eliminate even more water (which has a hint of bitterness) and to collapse some of the air pockets that constitute the eggplant's spongy structure (so that less oil will be absorbed when deep fried).
          4. Dry the eggplant slices with paper towel, then dice them into uniform cubes (fig. 5).
          5. In a tall pot, pre-heat the olive oil to 150 °C; deep fry the eggplant dices (fig. 6) for about 5 minutes until golden, then drain and lay them on paper towel (fig. 7); pat them with more paper towel to soak up any excess oil.
          6. In a large non-stick pan, fry the garlic in 1 tablespoon of olive oil (fig. 8), then add the tomatoes (fig. 9) and the fried eggplant (fig. 10). Simmer for about 15 minutes, adjusting the salt.
          7. Meanwhile, boil the pasta in plenty of salted water then drain it briefly and toss it in the pan with the sauce.
          8. Serve with a generous sprinkle of shaved ricotta salata, the (optional) basil, and some black pepper.
          https://www.disgracesonthemenu.com/2011/10/pasta-alla-norma.html

          Tortiglioni all’Arrabbiata

          Sugo* all’Arrabbiata is a classic pasta sauce from central/southern Italy that can be prepared very quickly, while the pasta cooks. This sauce is traditionally quite spicy, and this is at the origin of its name (all’arrabbiata, in Italian means ‘angry-style’). If desired, a milder version can be made, but a certain amount of heat is necessary to counter the acidity of the lightly cooked tomato and enhance its flavor. (*Sugo is another name for ‘salsa’, sauce.)

          Tortiglioni all’Arrabbiata

          Yield: 2 servings

          Total Time: 20 minutes

          Prep Time: 10 minutes

          Cook Time: 10 minutes

          Tortiglioni all’Arrabbiata

          Ingredients

          • 500 g peeled diced tomatoes (fresh or from a quality can)
          • 2 tablespoons olive oil
          • 1 chili pepper (whole or seeded if a milder sauce is desired), minced
          • 2 cloves of garlic, minced
          • some fresh flat-leaf parsley, minced
          • 150 g dried short pasta (e.g.: tortiglioni, rigatoni, penne)
          • salt

          Preparation

          1. Mince chili pepper and garlic (fig. 1).
          2. In a large non-stick pan, fry garlic and chili pepper in olive oil for 2 minutes (fig. 2).
          3. Add the diced tomatoes (fig. 3), cook at medium heat for 15 minutes stirring occasionally.
          4. Boil the pasta in plenty of salty water for the time indicated on the box.
          5. Add the well drained pasta to the pan and toss for 1 minute at high heat (fig. 4).
          6. Take off the heat, sprinkle with parsley, serve immediately.
          https://www.disgracesonthemenu.com/2011/07/tortiglioni-allarrabbiata.html

          Bruschetta, Properly Pronounced :)

          Bruschetta , plural ‘bruschette’ (brus-ket-teh), is a very popular appetizer born in the 16th century in central and southern Italy, which then spread to the entire country and eventually followed the Italian emigrants around the world.

          Classic bruschetta can be made in several ways, but it’s always based on a salad of fresh diced tomatoes on a toasted slice of rustic bread. The name bruschetta, in fact, derives from ‘bruscare’, Roman dialect for the verb to toast. Traditionally, a hint of garlic is added by rubbing a peeled garlic clove onto the char-roasted bread. However, it can also be added in small amounts directly to the tomato salad.

          Bruschetta can also be made with other toppings (e.g.: cooked beans, stewed mushrooms or bell peppers, tuna salad). In Italy, however, these are substantially less common than the classic tomato topping. Unless otherwise specified, the term ‘bruschetta’ refers to the tomato version and always to the whole preparation (bread plus topping), never to just the topping. So, no bruschetta burger, please!

          For the best results, the bread has to remain crunchy. To this effect, the topping should be not too soggy and it should be put on the bread only a few minutes before serving. Some restaurants even have do-it-yourself bruschette, where a tomato salad is served in a bowl along with toasted bread.

          This recipe describes a variation of the classic where a few extra ingredients are added.

          Bruschetta

          Yield: 2-4 servings (as an appetizer)

          Total Time: 25 minutes

          Prep Time: 25 minutes

          Bruschetta

          Ingredients

          • 4 Roma tomatoes
          • (optional) ½ shallot
          • 1 ½ cloves of garlic
          • 3-4 leaves fresh basil
          • 1 T olive oil
          • ½ T balsamic vinegar
          • ½ tsp salt
          • 4 slices of artisan bread
          • (optional) some ground black pepper

          Preparation

          1. Gather the ingredients. Wash and prepare the tomatoes for peeling by removing the bottom and by cutting a cross on the top. Slice and toast the bread.
          2. Blanch the fridge-cold tomatoes by dipping them in boiling water for 30 seconds, and then cooling them off quickly in cold water. The skin will come off easily.
          3. Remove the seeds and the cores, then dice the tomatoes.
          4. If using shallot, cut it into small dices.
          5. Cut the garlic into small dices. Slice the basil leaves by first rolling them up.
          6. Dress the bruschetta topping with balsamic vinegar, salt and olive oil.
          7. Place a generous amount of tomato salad on each bread slice. If desired, sprinkle with ground black pepper. This appetizers goes well with a full-bodied white wine, such as Malvasia Bianca, Soave, or Vernaccia.
          https://www.disgracesonthemenu.com/2011/06/bruschetta.html

          Spaghetti Aglio, Olio e Peperoncino – The Staple Midnight Pasta

          Aglio (pronounced ‘ah-llyo’), Olio e Peperoncino (Garlic, Oil and Chili Pepper) is one of the simplest and most popular Italian pasta sauces, and one of the most delicious. Its simplicity is unmatched for showcasing perfectly cooked, high-quality spaghetti, the cut of pasta that it best goes with. Aglio, Olio e Peperoncino is really more of a pasta dressing, rather than an actual sauce. And it’s perfect for when there is no time to make a sauce, for a midnight snack, or for unexpected guests.

          Italian cuisine is based on quality – the more a dish is simple, the more it requires the best ingredients. And this is definitely the case with Spaghetti Aglio, Olio e Peperoncino.

          Let’s start with the pasta: a typical serving of 70-80 grams per person of dried durum semolina spaghetti from a quality Italian brand (e.g.: Voiello, De Cecco, Barilla). It’s possible to use another cut of pasta – spaghetti could be replaced with linguine, but that’s pretty much as far as an Italian would push it. Definitely, short pasta wouldn’t be appropriate, and neither would egg noodles.

          Even by sticking to spaghetti, most Italians have a preference of what thickness best suits this dish. Every brand has its own “units”, for instance in my family we’ve always preferred the thicker Barilla #7 (‘Spaghettoni’), whereas the most popular kind is the thinner #5.

          Another fundamental choice that Italians make is whether or not to break the spaghetti in half before boiling them. Traditionally, pasta should never be cut – not before cooking it and especially never after it has been dished out. However, boiling 10 inch long noodles requires a particularly tall pot and breaking them in half may be practical.

          As for the oil, extra virgin olive oil is a must for this dish. Other than being a vessel on which to carry the flavor of the pasta and the spiciness of the chilies, extra virgin olive oil brings its distinct aroma, which perfectly complements them.

          The third and last ingredient, chili pepper, tops up the flavor profile with the simplest cooking trick: adding some heat! Any kind of chilies can be used, from a fresh cayenne pepper to dried flakes. It’s only important to get the desired amount of spiciness, which is usually medium-hot.

          Spaghetti Aglio, Olio e Peperoncino

          Yield: 2 servings

          Total Time: 15 minutes

          Prep Time: 3 minutes

          Cook Time: 12 minutes

          Spaghetti Aglio, Olio e Peperoncino

          Ingredients

          • 150 g high quality dried spaghetti
          • 4 garlic cloves, peeled and crushed
          • 2 tablespoons extra virgin olive oil
          • 1 teaspoon dried chili flakes (or 1 fresh cayenne pepper*)
          • (optional) 2 tablespoons of freshly grated Parmigiano Reggiano

          Preparation

          1. Start boiling the pasta in "abundant salty water" (fig.1).
          2. In a small pan, warm up the olive oil at medium heat for a minute.
          3. Add the crushed garlic and let it fry until it turns golden-brown (fig. 2).
            *If using a fresh cayenne pepper, it should be seeded and roasted along with the garlic and then also removed.
          4. Turn off the heat, discard the garlic and add the chili flakes (fig. 3).
          5. As soon as the pasta is cooked "al dente", drain it in a colander and toss it back in the empty pot.
          6. Pour in the garlic chili oil, quickly stir and dish the pasta into serving bowls.
          7. If desired, add the grated Parmigiano Reggiano and serve immediately.
          https://www.disgracesonthemenu.com/2011/04/spaghetti-aglio-olio-e-peperoncino.html

          Pizzoccheri della Valtellina

          Pizzoccheri is a Northern Italian dish almost unknown in North America. It originates in Valtellina (known as Valtelline or Val Telline in English), a valley at the very top of Lombardy.

          Do you blog about authentic Italian food? You may qualify for the coveted Cannolo Award! Check out the details.

          Despite the name, Pizzoccheri has nothing to do with pizza. It is a first course centered around a special pasta made of buckwheat flour, a type of grain also called Saracen corn (‘grano Saraceno’ in Italian). The recognizable hearty flavor and coarse texture of buckwheat pasta are almost absent from Italian cuisine, but they marry perfectly with potatoes, cabbage, butter, and Valtellina Casera cheese (also indigenous of Valtellina) to make a unique dish.

          As detailed by its official website, Valtellina Casera is a medium-ripening, semi-cooked PDO cheese (see the ‘Formaggio Cheese’ post for more information on cheese classification) exclusively produced in Valtellina and made with partly skimmed cow milk. For the preparation of Pizzoccheri, Valtellina Casera is used when just over its minimum aging of 70 days while its flavor is delicate and milky and before it turns more intense.

          In Italy, dried buckwheat pasta specifically cut for use in Pizzoccheri can be bought in stores. However, it can also be easily made from scratch without particular equipment.

          Pizzoccheri della Valtellina

          Yield: 2-3 servings

          Total Time: 45 minutes

          Prep Time: 30 minutes

          Cook Time: 15 minutes

          Pizzoccheri della Valtellina

          Ingredients

             For 200 g of fresh Pizzoccheri noodles

            • 100 g buckwheat flour
            • 50 g white all-purpose flour
            • 1/8 tsp salt

             For the finished dish

            • 200 g fresh Pizzoccheri noodles (the same amount of dried Pizzoccheri can also be used).
            • 250 g potatoes (2 small, diced).
            • 150 g Savoy cabbage (sliced). For a more delicate flavor, it can be replaced or mixed with spinach.
            • 100 g Valtellina Casera cheese (thinly sliced). It can be replaced with other, easier to find, mild semi-cooked cheeses (such as young Fontina, Montasio, Raclette or Gouda).
            • 20 g Parmigiano cheese (grated).
            • 50 g unsalted butter.
            • 3 cloves of garlic (crushed).
            • 2 or 3 leaves of fresh sage (optional).
            • Salt and black pepper.

            Preparation

               For the Pizzoccheri noodles

              1. Mix the buckwheat flour with the white flour and the salt.
              2. Work in about 1/3 cup of water, just enough for a firm dough to form. Let it rest for 10 minutes.
              3. Roll the dough into a sheet 2-3 millimeters thick.
              4. Cut the sheet into small rectangles of about 0.5 by 5 cm.
              5. Using a spatula, separate the rectangles from the cutting board.
              6. Place the pieces on a floured plate (sprinkling with more flour before overlapping them).

               For the finished dish

              1. Bring a very large pot of salted water to a boil (using ½ tablespoon of salt per liter of water).
              2. Add the potatoes and the cabbage to the boiling water.
              3. Let the vegetables cook for 12-13 minutes (5 minutes if using dried pasta).
              4. Toss the (uncooked) pasta into the boiling water and keep cooking for another 2-3 minutes (10 minutes if using dried pasta).
              5. Meanwhile, melt the butter with the garlic and the sage in it; roast them until the garlic is golden, then discard both.
              6. Drain the pasta and vegetables mix removing it from the top by using a skimmer not to disturb the cloudy water.
              7. At this point start assembling the dish directly into individual bowls. Start layering the ingredients alternating some of the pasta and vegetables with a sprinkle of Parmigiano, a few cheese slices and some melted butter. Repeat 2 or 3 times using up all of the ingredients, ending with a layer of pasta and vegetables and a sprinkle of Parmigiano.
              8. Add some black pepper and serve without stirring.

              Notes

              A vegetable mincer can be used to make parallel cuts.

              https://www.disgracesonthemenu.com/2011/01/pizzoccheri-della-valtellina.html

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