Pizzoccheri with Broccoli and Onions

Pizzoccheri are a traditional dish from Valtellina in Lombardy, which usually features pizzoccheri paired with vegetables, potatoes, and local cheeses. To add a touch of novelty, we can prepare a version with broccoli and onions that deviates a bit from the traditional recipe. Here is the recipe for Pizzoccheri with Broccoli and Onions.

Ingredients

• 250 g di pizzoccheri (buckwheat pasta)
• 1 head of broccoli
• 1 large onion
• 100 g of Casera or Bitto cheese (or another semi-hard cheese if you can’t find them)
• 50 g of grated Parmesan
• 80 g of butter
• Salt, to taste
• Black pepper, to taste

Preparation

1. Bring a pot of salted water to a boil.
2. Clean the broccoli, divide into florets and rinse well.
3. Peel and thinly slice the onion.
4. When the water boils, add the broccoli and cook for about 5 minutes. Then, using a slotted spoon, remove the broccoli and set aside.
5. In the same water, cook the pizzoccheri according to the package instructions (usually about 10-15 minutes).
6. While the pizzoccheri cook, melt the butter in a pan and sauté the onion until it becomes translucent and lightly golden.
7. Cut the cheese into slices or cubes.
8. Drain the pizzoccheri, reserving some cooking water, and add them to the pan with the onion.
9. Add the broccoli, the cheese pieces, and a little of the reserved cooking water to help melt the cheese and combine all the ingredients.
10. Serve hot, with a sprinkle of grated Parmesan and a grind of black pepper.

Trivia

Pizzoccheri are a typical pasta made with buckwheat flour, which gives them a rustic and bold flavor, perfect for hearty winter dishes. Their texture and taste pair perfectly with the sweetness of caramelized onions and the slight bitterness of broccoli, creating an interesting balance of flavors.