Servings
Font
Back
0 from 72 votes

Baked Pizzoccheri alla Valtellinese

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.

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings: 4
Calories: 924 kcal
Course: Main Course
Cuisine: Italian

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

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to the boil and start cooking the potatoes and the greens in it.
  2. 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).
  3. 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
  4. Add the sage leaves just before the garlic is ready.
  5. Remove the garlic clove and set aside until the pasta is ready.
  6. 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)
  7. Scatter a handful of the chopped cheese over the top and sprinkle with some of the grated cheese,
  8. Add more pizzoccheri and scatter again with the chopped and grated cheese
  9. Repeat until you have used all the vegetables and pizzoccheri and the cheese is uniformly distributed through and on top of the dish.
  10. Pour over the frothy, browned butter with sage.
  11. Sprinkle with a bit more parmesan and grind some pepper on the top
  12. Bake in a preheated oven (180° or 350F) until the cheese on the top starts to turn golden.(about 5-10 mins)
  13. 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

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

% 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.