Buckwheat Fidelini with Bitto DOP Cream 🧀🌾 | Creamy and Flavorful First Course
A dish that combines the simplicity of tradition with the fullness of Valtellinese flavor. The buckwheat fidelini with Bitto DOP cream are an enveloping and hearty first course, ready in just a few minutes and perfect for enhancing the aromatic richness of one of the emblematic cheeses of Valtellina. 🧑🍳
The creaminess of the cream blends with the pronounced flavor of the grated Bitto, creating a velvety sauce that envelops every bite of pasta. A rustic, authentic, and irresistible first course that you absolutely must try! 💯
🛒 Ingredients for 4 people
- 280 g of buckwheat fidelini
- 200 g of fresh cream
- 180 g of grated Bitto DOP
👩🍳 Preparation
- In a large pan, bring the cream to a light boil.
- Reduce the heat and add the grated Bitto, stirring continuously until you obtain a smooth and homogeneous cream.
- Meanwhile, cook the fidelini in salted water, draining them al dente (following the cooking times indicated on the package, usually 7–9 minutes).
- Pour the pasta directly into the pan with the Bitto cream.
- Mix well over low heat to combine the flavors.
- Serve hot, perhaps with an additional sprinkle of grated Bitto or a grind of pepper.
✨ An essential dish but with a deep flavor: Bitto merges with buckwheat for a truly Valtellinese experience!
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
