Baked Pizzoccheri alla Valtellinese
User Reviews
5.0
72 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Total Time
55 mins
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Servings
4
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Calories
924 kcal
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Course
Main Course
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Cuisine
Italian
Baked Pizzoccheri alla Valtellinese
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Pizzoccheri alla Valtellinese is a warming and nutritious vegetarian buckwheat pasta dish from the Italian Alps. It's easy to make and perfect for the cold season.
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Ingredients
- 300 g pizzoccheri or buckwheat pasta (10-11oz) if you want to make your own pizzoccheri see my post about pizzoccheri
- 200 g savoy cabbage or Swiss chard (7oz) cut into small pieces with any tough stalks removed.
- 250 g potatoes (9oz) peeled and cut into smallish cubes
- 100 g unsalted butter (3.5OZ)
- 250 g Valtellina Casera DOP or Bitto, Gruyere or Fontina cheese (9oz) cut into cubes
- 150 g Parmesan or Grana Padano (5oz) grated or hard vegetarian cheese without rennet.
- 4-5 sage leaves torn in half
- 1 garlic clove peeled
- freshly ground pepper
- salt for cooking and to taste
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Instructions
- Bring a large pot of salted water to the boil and start cooking the potatoes and the greens in it.
- After 5 minutes, add the pasta and let it cook for a further 10 minutes ( the pasta needs to be very slightly less than al dente).
- In the meantime, in a small frying pan, melt the butter with the clove of garlic and cook until both the butter and the garlic are golden
- Add the sage leaves just before the garlic is ready.
- Remove the garlic clove and set aside until the pasta is ready.
- Drain the pizzoccheri and vegetables and place half or one third of the mixture into an oven dish (depending on the size and depth of your dish)
- Scatter a handful of the chopped cheese over the top and sprinkle with some of the grated cheese,
- Add more pizzoccheri and scatter again with the chopped and grated cheese
- Repeat until you have used all the vegetables and pizzoccheri and the cheese is uniformly distributed through and on top of the dish.
- Pour over the frothy, browned butter with sage.
- Sprinkle with a bit more parmesan and grind some pepper on the top
- Bake in a preheated oven (180° or 350F) until the cheese on the top starts to turn golden.(about 5-10 mins)
- Serve immediately
Notes
- If you don’t want to bake this dish you can cook the pasta a little more. Follow the other instructions except the casera/fontina cheese should be shavings not cubes and serve without baking.If you want to add pancetta as I did for one dish. I fried 100g (3.5oz) of pancetta cubes in a little oil separately and added them to the pizzoccheri when I added the cheese to the dish.
Nutrition Information
Show Details
Calories
924kcal
(46%)
Carbohydrates
72g
(24%)
Protein
44g
(88%)
Fat
51g
(78%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
3g
Monounsaturated Fat
14g
Trans Fat
1g
Cholesterol
148mg
(49%)
Sodium
1067mg
(44%)
Potassium
610mg
(17%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1560IU
(31%)
Vitamin C
31mg
(34%)
Calcium
1126mg
(113%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 924 kcal
% Daily Value*
| Calories | 924kcal | 46% |
| Carbohydrates | 72g | 24% |
| Protein | 44g | 88% |
| Fat | 51g | 78% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 1067mg | 44% |
| Potassium | 610mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1560IU | 31% |
| Vitamin C | 31mg | 34% |
| Calcium | 1126mg | 113% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
72 reviews
Excellent
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