Pizzoccheri

Pizzoccheri are a traditional dish from Valtellina, an area in the Italian Alps. Here is the recipe for you:

Ingredients

• 400 g of pizzoccheri (buckwheat pasta)
• 200 g of savoy cabbage or kale
• 200 g of potatoes
• 150 g of Casera cheese (Fontina or Bitto can also work)
• 100 g of butter
• 2 cloves of garlic
• 100 g of grated Parmesan
• Salt to taste
• Black pepper to taste
• A sprig of sage

Preparation

1. In a large pot, bring salted water to a boil.
2. Clean the savoy cabbage by removing the tougher outer leaves and cut it into strips. Peel the potatoes and cut them into cubes that are not too small.
3. When the water boils, add the potatoes and after five minutes the cabbage.
4. Let cook for another 5 minutes and then add the pizzoccheri. Follow the cooking time indicated on the package, generally about 15 minutes, but they should remain al dente.
5. Meanwhile, in a pan melt the butter with the crushed garlic and sage until the garlic starts to turn golden. Remove the garlic and sage.
6. Drain the pizzoccheri with the vegetables, reserving some of the cooking water.
7. In a baking dish, alternate layers of pizzoccheri and vegetables with the cheese cut into thin slices and the grated Parmesan.
8. Pour the melted butter over everything and mix gently.
9. Add a little of the reserved cooking water to keep the dish moist.
10. Serve hot with a sprinkle of black pepper.

Italians often pair this dish with a glass of red wine from Valtellina, such as a nice Nebbiolo or Sforzato.

Trivia

Pizzoccheri are tied to the rural and mountain culture of Valtellina and have become famous for their simplicity and rich flavor. They are a dish that warms you up in the winter months and encapsulates the culinary tradition of this alpine area.