Pizzoccheri alla contadina

🍲 Pizzoccheri alla contadina with sausage, mushrooms, and cream – Rustic and flavorful recipe

The Pizzoccheri alla contadina are a unique and hearty dish that combines the scents of the mountains with the strong flavor of sausage, the creaminess of cream, and the intense taste of dried mushrooms 🍄🧀. A rich and delicious variant of the traditional valtellinese recipe, perfect for those who love rustic and genuine dishes. An excellent comfort food, to be served piping hot, with a generous sprinkle of grana in flakes and fresh parsley. Prepare it in just a few steps and bring all the taste of the peasant tradition to the table!

📝 Ingredients (for 4 people)

• 320 g of Pizzoccheri
• 320 g of fresh sausage
• 40 g of dried mushrooms
• 200 g of grana padano in flakes
• 100 g of cooking cream
• 150 g of potatoes
• 1 clove of garlic
• Extra virgin olive oil to taste
• Butter to taste
• Fresh parsley chopped
• Salt and pepper to taste

👨‍🍳 Preparation step by step

1. Prepare the vegetables:
   • Bring a pot of salted water to a boil.
   • Add the diced potatoes and cook for 5 minutes.
   • Add the Pizzoccheri and continue cooking for another 12-15 minutes, until they are al dente.
2. Cook the mushrooms:
   • Soak the dried mushrooms in warm water for about 15 minutes.
   • Squeeze them and sauté in a pan with oil, salt, and pepper.
3. Prepare the sausage:
   • In another pan, sauté the with a clove of garlic and a knob of butter.
   • When well cooked, add the cooking cream and stir to combine.
4. Combine the ingredients:
   • Drain the pizzoccheri and potatoes.
   • Pour them into the pan with the mushrooms, add the sausage with cream, and gently stir.
5. Complete and serve:
   • Add the grana padano flakes and the chopped parsley.
   • Serve hot, with a drizzle of raw oil if desired.

📸 The image of the dishes is purely indicative and may not necessarily correspond exactly to the recipe