Teresa's Recipes
Pizzoccheri
Pizzoccheri is a hearty and comforting dish hailing from the Valtellina valley in Lombardy, Italy. This rustic pasta dish features buckwheat noodles paired with tender potatoes, vibrant greens, and two types of cheese that melt into a creamy, savory delight. Traditionally made in the cold months, Pizzoccheri is a celebration of simple, wholesome ingredients that come together to warm the soul. Perfect for family gatherings or a cozy dinner, this dish brings a taste of Northern Italy to your table.
Ingredients
- to taste Salt
- to taste Black pepper
- 8-10, fresh Sage leaves
- 4 tablespoons Unsalted butter
- 2 cloves, minced Garlic
- 1 cup, grated Parmesan cheese
- 1 cup, cubed (or shredded) Bitto or Fontina cheese
- 2 cups, chopped Swiss chard or Savoy cabbage
- 2 medium, peeled and diced Potatoes
- 300g (about 10.5 oz) Pizzoccheri pasta
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 550
- Fat: 30g
- Carbs: 55g
- Protein: 18g
- Sodium: 600mg
- Sugar: 3g
Instructions
- Bring a large pot of salted water to a boil.
- Add the diced potatoes and cook for 5 minutes.
- Add the pizzoccheri pasta and chopped greens (Swiss chard or Savoy cabbage) to the pot. Cook for an additional 10 minutes, or until the pasta is al dente and the vegetables are tender.
- While the pasta is cooking, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and sage leaves, cooking gently until fragrant, about 2-3 minutes. Be careful not to brown the garlic.
- Once the pasta and vegetables are cooked, drain them, reserving about 1 cup of the cooking water.
- In a large baking dish, layer the pasta, vegetables, and cubed Bitto or Fontina cheese. Drizzle each layer with the garlic-sage butter and season with salt and black pepper.
- After layering, pour a little of the reserved pasta water over the top to keep everything moist, then sprinkle generously with grated Parmesan cheese.
- Preheat the oven to 180°C (350°F). Bake the dish for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let it cool slightly, and serve hot, garnished with extra sage leaves if desired.
Tips
- For added flavor, consider using smoked cheese in place of or alongside the Bitto or Fontina.
- You can substitute the greens with kale or spinach based on availability.
- To make it vegetarian, ensure that the cheese you use is rennet-free.