Pizzoccheri alla Valtellinese Recipe
User Reviews
4.7
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
396 kcal
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Course
Main Course
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Cuisine
Italian
Pizzoccheri alla Valtellinese Recipe
Description
Pizzoccheri alla Valtellinese features a combination of buckwheat pasta along with cubed potatoes and savoy cabbage cooked in salted boiling water to tender consistency. Garlic is gently sautéed in unsalted butter to soften and flavor the sauce base. After cooking, the vegetables and pasta are drained and mixed with cubes of Valtellina Casera cheese and grated Grana Padano cheese, along with the garlic butter, creating a blend of melted, creamy cheeses coating the ingredients.
The mixture is then transferred to a butter-coated baking dish and baked at a high temperature. This step further melts the cheeses and blends the flavors, resulting in a dish with a tender yet slightly textured bite from the pasta and vegetables. The richness of the cheeses and the gentle garlic butter add depth, balancing the heartiness of the potatoes and cabbage.
Perfect for a substantial vegetarian meal, this dish highlights regional Italian ingredients and showcases how simple components can combine into a satisfying comfort dish.
Ingredients
- 1 lb pizzoccheri pasta packaged or fresh
- 1/2 /2 cup Valtellina Casera cheese cubed (alternatives: Fontina, Beaufort, Gruyere, Edam, Emmental, or Goud, DOP
- 1/2 /2 cup Grana Padano cheese grated, or Parmigiano Reggiano cheese
- 1 tick butter unsalted
- 1 cup potato peeled and cubed
- 1 pound savoy cabbage chopped
- 2 cloves garlic chopped
- salt to taste
- black pepper to taste
Instructions
- Set a large pot of salted water over medium heat and bring to a boil.
- Sauté the garlic in the butter in a saucepan on low heat for about 5 minutes (or until soft).
- Boil the cubed potatoes in the pot of boiling water for about 5 minutes.
- Without removing the potatoes, add the cabbage to the same pot in which you are boiling the potatoes, and allow it to cook for an additional 5 minutes.
- Now add the pizzoccheri buckwheat pasta into that same boiling water with the vegetables, lower the heat just a little, and cook for an additional 5-7 minutes, or until al dente.
- While your pasta is cooking, go ahead and coat a baking dish with butter, and preheat your oven to 400 degrees Fahrenheit.
- Now drain the potatoes, pasta and cabbage. Fold the cubed Valtellina Casera cheese, Fontina cheese or Gruyere cheese and the sauteed garlic butter into the mixture, adding more butter as needed to ease the mixing process.
- Pour the entire mixture into the oven-safe dish and top it off with the grated Grana Padana or Parmesan cheese.
- Put the baking dish in the oven and bake for 10-20 minutes, or until you see that the cheese melts on the top.
- Remove the dish from the oven and allow to cool for a few minutes.
- Dig in!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 396kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 384mg | 16% |
| Potassium | 384mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1964IU | 39% |
| Vitamin C | 36mg | 40% |
| Calcium | 176mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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