Baked Pizzoccheri

Here’s a recipe for preparing delicious baked pizzoccheri, a variation on the classic method of cooking in water.

Ingredients

• 300 g Valtellina pizzoccheri (buckwheat tagliatelle)
• 200 g potatoes, peeled and cut into cubes
• 150 g Casera cheese (or Fontina), cut into cubes
• 100 g Parmesan cheese, grated
• 200 g savoy cabbage, cut into strips
• 1 clove of garlic
• 100 g butter
• Salt and pepper to taste
• A pinch of nutmeg if desired
• Breadcrumbs for sprinkling

Preparation

1. Preheat the oven to 180 °C.
2. Bring a large pot of salted water to a boil and cook the potatoes for about 5 minutes.
3. Add the savoy cabbage and continue cooking for another 5 minutes.
4. Add the pizzoccheri and cook everything according to the times indicated on the pizzoccheri package, usually 12-15 minutes, until al dente.
5. Meanwhile, melt the butter in a pan and add the garlic to flavor it. Let the garlic brown until golden, then remove it.
6. Drain the pizzoccheri with the potatoes and cabbage, reserving some cooking water.
7. In a baking dish, create a layer with some of the pizzoccheri, potatoes, and cabbage. Add the Casera (or Fontina) cubes and sprinkle with Parmesan.
8. Continue with another layer of pizzoccheri, potatoes, and cabbage, then Casera and Parmesan, until all ingredients are used up.
9. Pour the melted garlic-flavored butter evenly over the layers in the dish.
10. Sprinkle the surface with breadcrumbs to achieve a crispy crust after baking and a pinch of nutmeg if desired.
11. Bake and cook for about 20 minutes or until the surface is golden and the cheese has completely melted.
12. Before serving, let the baked pizzoccheri rest for a few minutes.

Trivia

Traditionally, pizzoccheri are prepared and served immediately after cooking in water. However, the baked version has become popular for its taste and practicality, especially when you want to prepare the dish in advance or are looking for a gratinated and more substantial texture.