Tag: bitto

Turret of phyllo dough with chard, cabbage and bitto – Italian Cuisine

Turret of phyllo dough with chard, cabbage and bitto


1) Seared cabbage and chard in salted boiling water and drain. Unplug the stalks of the chard and set aside, cut all the leaves into chunks. Peel the onions, slice them and sauté them in a pan with a drizzle of oil and a few sprigs of rosemary. United sliced ​​pumpkin, add salt and cook for a few minutes.

2) Prepare the bechamel: you do melt the butter over low heat, add the flour, stirring quickly until a cream is created, add the milk slowly, stirring with a whisk, add salt and let it thicken. Seared pasta for lasagna in boiling salted water, drain it and place it on baking paper.

3) Brush the sheets of phyllo dough on both sides with half the butter, melted, and pepper. Lined a high springform pan of 18-20 cm diameter with squeezed wet parchment paper, then line it with the phyllo dough, letting it overflow abundantly.

4) Fill the mold alternating the vegetables, pasta for lasagna, sliced ​​bitto, bechamel and parmesan. Fold back the phyllo dough on the filling so that it remains "ruffled", sprinkle with sesame seeds and bake at 190 degrees for 20-25 minutes. Leave rest the timbale for 10 minutes before removing it from the mold. Meanwhile, review fry the stalks of the beets with the remaining butter and a pinch of salt and use them to garnish the serving dish along with a few sprigs of rosemary.

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Posted on 22/12/2021

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Recipe Green pancakes with bitto fondue – Italian Cuisine


  • 350 g beets
  • 180 g fresh cream
  • 130 g flour 00
  • 80 g buckwheat flour
  • 80 g Bitto Dop cheese
  • 5 g fresh brewer's yeast
  • 1 egg
  • cornstarch
  • vinegar
  • peanut oil
  • sugar
  • salt
  • pepper

For the recipe some green pancakes with bitto fondue, clean the beets, boil them in water
salted for 5-6 minutes. Squeeze them and blend them, obtaining 180 g of puree.
Mixed 00 flour with buckwheat flour. Add the crumbled yeast and a pinch of sugar.
Add the puree and the egg and knead, adding a pinch of salt last. Mix until you get a thick batter. Cover it and let it rise for 1 hour and 30 minutes.
Cut the bitto in small pieces, pick it up
in a bowl with 1 teaspoon of cornstarch and cream and heat everything in a double boiler, until the cheese has melted. Add 1 tablespoon of vinegar, just before turning off.
Prepare the pancakes: take small portions from the batter with a spoon, dip them in hot oil and fry them for 1-2 minutes.
Drain them on kitchen paper. Serve with the bitto fondue.

Recipe: Giovanni Rota, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Pizzoccheri recipe with cabbage and bitto – Italian Cuisine

Pizzoccheri recipe with cabbage and bitto


  • 70 g pizzoccheri
  • 50 g of cabbage leaves
  • 50 g potato
  • 25 g bitto
  • 20 g butter
  • 4 sage leaves
  • salt
  • pepper

To prepare the pizzoccheri with cabbage and bitto bring to a boil a pot of water, salt and then dip the potato cut into slices. After about 5 'add the pizzoccheri, cook for 6', add the cabbage leaves chopped and blanched, taking care to choose between the most tender and central. Finish cooking for another 5 minutes. Meanwhile, fry the sage leaves with butter in a small pan. Prepare the bitto cut into thin slices. Drain the pizzoccheri with the vegetables, sprinkle with the bitto, then complete with the hazelnut butter, caimi, the fried sage and a nice ground pepper. Bitto is a Valtellina cheese which is not easily repeatable, which can be replaced by fontina or other rather plain and rather tasty cheese. The pizzoccheri, also a typical specialty of Valtellina, are a kind of tagliatelle, prepared by mixing white flour and buckwheat flour. The latter gives them the characteristic brown color.

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