Pizzoccheri is a traditional dish of Valtellina featuring delicious buckwheat pasta with potatoes, cheese and Savoy cabbage. It’s the most representative and popular dish of Valtellina, mainly consumed during winter months.
- Boxed or homemade pizzoccheri
- Garlic
- Butter
- Valtellina Casera cheese
- Potatoes
- Savoy cabbage
- Black pepper
Many star chefs add grated truffle or porcini mushrooms to enrich the flavour.
- Bring a pot of salted water to a boil, then add cubed potatoes and chopped Savoy cabbage. Boil the vegetables for 5 minutes, then add the pizzoccheri. Swiss chard, spinach or green beans can be used as a substitute for cabbage, according to the season and to your personal preference.
- After 10 minutes, remove some of the pizzoccheri and vegetables from the pot with a slotted spoon, place them in a warm baking dish and sprinkle with grated Grana Padano and Casera cheese. Continue alternating layers of pizzoccheri and cheese.
- Melt the butter and add some garlic cloves. Fry until brown and then pour over the pizzoccheri and cheese. Don’t mix.
- Serve the pizzoccheri with a sprinkle of black pepper. Bon appetit!