Pizzoccheri della Valtellina - Italian Recipe

Pizzoccheri della Valtellina

🌍 Italian, Lombardy (Valtellina) Difficulty: ●●●○○

Buckwheat pasta from the Valtellina valley in Lombardy, layered with potatoes, cabbage, and Valtellina Casera cheese. The potatoes and cabbage cook in the same water as the pasta. Layer everything with melted butter and sage, and bake briefly so the cheese pulls into strings.

Ingredients

• 300g buckwheat pasta (pizzoccheri)
• 300g Savoy cabbage, roughly chopped
• 200g potatoes, diced
• 200g casera or Fontina cheese
• 100g butter
• 2 garlic cloves
• Sage leaves

Method

1. Cooking — Cook potatoes and cabbage in pasta water.
2. Adding — Add pizzoccheri; cook together.
3. Draining — Drain; layer with cheese.
4. Frying — Fry garlic and sage in butter until golden; pour over.

Tags: buckwheat pasta, savoy cabbage, potatoes, casera or fontina cheese, butter · Source: Brittani's Almanac