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Pizzoccheri della Valtellina
A hearty and rustic buckwheat pasta dish from the Valtellina region of Lombardy, traditionally made with local cheeses, potatoes, and savoy cabbage, all tossed in garlic-infused butter.
ð§ ææ
- 350 g Pizzoccheri pasta(or buckwheat pasta if not making homemade)
- 500 g Waxy potatoes(peeled and cut into small cubes)
- 500 g Savoy cabbage(cut into small pieces with tough stalks removed)
- 200 g Unsalted butter
- 250 g Valtellina Casera cheese(or Bitto, Gruyere, or Fontina cheese, cut into cubes)
- 150 g Grana Padano(finely grated)
- 4-5 cloves Garlic cloves(peeled)
- to taste Salt
- to taste Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 10 minutes.
- 2
Add the pizzoccheri pasta and the chopped savoy cabbage to the boiling water. Cook according to pasta package directions, usually about 8-10 minutes, until al dente.
- 3
While the pasta cooks, melt the butter in a large pan over medium heat. Add the peeled garlic cloves and sauté until fragrant and lightly browned. Remove the garlic cloves.
- 4
Drain the potatoes, cabbage, and pizzoccheri, reserving about 1 cup of the pasta water.
- 5
In a large, warm serving dish, layer the cooked pizzoccheri, potatoes, and cabbage. Sprinkle generously with the grated Valtellina Casera (or substitute) and Grana Padano cheeses.
- 6
Pour the garlic-infused melted butter over the layers. Add a splash of the reserved pasta water if needed to create a creamy sauce. Season with salt and freshly ground black pepper.
- 7
Toss gently to combine and serve immediately.
ð¡ ããã®ã³ã
- âFor a more authentic flavor, use Valtellina Casera or Bitto cheese if available.
- âEnsure the potatoes and cabbage are cooked until tender before adding to the pasta.
- âDon't overcook the pizzoccheri; it should be al dente.
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- Use Fontina or Gruyere cheese as a substitute for Valtellina Casera.
- Add a pinch of nutmeg to the butter sauce for extra warmth.