Pizzoccheri della Valtellina
A comforting Valtellina pasta dish of thick buckwheat ribbons, tender Savoy cabbage, and potatoes, layered with melted Casera cheese and hot sage butter.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Large stockpot
- •Small frying pan
- •Slotted spoon
- •Large warm ceramic serving dish
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 34 g
- carbs
- 68 g
- fibre
- 6 g
- protein
- 26 g
- calories
- 680 kcal
Instructions
- 1
Bring a large pot of water to a rolling boil and add the coarse salt.
- 2
Add the diced potatoes to the boiling water and cook for five minutes.
- 3
Drop the shredded cabbage and dried pizzoccheri into the same pot with the potatoes.
- 4
Cook together for ten to twelve minutes until the pasta is tender but firm to the bite.
- 5
Melt the butter with the crushed garlic and fresh sage in a small frying pan over medium-low heat.
- 6
Cook the butter gently until it turns pale hazelnut in colour and smells fragrant.
- 7
Warm a deep ceramic serving bowl with a splash of hot water, then dry thoroughly.
- 8
Lift a portion of pasta and vegetables with a slotted spoon into the warm bowl.
- 9
Scatter over a layer of sliced Valtellina Casera and grated Grana Padano.
- 10
Continue alternating layers of hot drained pasta, cabbage, potatoes, and cheese until finished.
- 11
Pour the sizzling garlic and sage butter immediately over the top layer.
- 12
Rest for two minutes without stirring so the cheese melts, then grind over black pepper and serve.
Chef's tips
Always cook the potatoes, greens, and pasta in the very same pot so the starches marry. Do not stir the dish vigorously when serving; letting the hot butter melt through the layered cheese creates the authentic gooey texture.
Ingredient substitutions
- Valtellina Casera DOP cheese → young Fontina, Bitto DOP, or mild Gruyère
- Savoy cabbage → Swiss chard ribs and leaves
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered baking dish at 160 degrees C with a splash of water and a knob of butter until warmed through.
Common mistakes to avoid
- •Cooking vegetables and pasta in separate pots, which prevents the flavours from combining properly.
- •Stirring the pasta vigorously into a paste instead of gently layering with the cheese.
- •Allowing the garlic to burn in the butter, creating an acrid rather than sweet flavour.
Serving suggestions
Cooked Pizzoccheri della Valtellina?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Lombardy
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
