Pizzoccheri Della Valtellina (valtellina Buckwheat Pasta)
Pizzoccheri della Valtellina is a traditional dish from the Lombardy region of Italy, specifically the Valtellina valley. This hearty pasta dish is made with buckwheat pasta, potatoes, cabbage, and cheese, creating a delicious and comforting meal perfect for the colder months.
Ingredients
- 350g buckwheat flour
- 150g all-purpose flour
- 200g potatoes, peeled and diced
- 200g Savoy cabbage, shredded
- 200g Fontina cheese, grated
- 100g butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the buckwheat flour and all-purpose flour. Gradually add water and knead the dough until smooth. Let it rest for 30 minutes.
- Roll out the dough on a floured surface and cut it into thick strips to make the pizzoccheri.
- Cook the pizzoccheri in boiling salted water for about 7-8 minutes, or until al dente. Drain and set aside.
- In a large pot, boil the potatoes and cabbage together until tender. Drain and set aside.
- In a pan, melt the butter and sauté the minced garlic until fragrant.
- Add the cooked pizzoccheri, potatoes, and cabbage to the pan. Season with salt and pepper, and stir to combine.
- Sprinkle the grated Fontina cheese over the top and let it melt slightly.
- Once the cheese is melted, remove from heat and serve the Pizzoccheri della Valtellina hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Carbohydrates
- 55g
- Protein
- 15g
- Fat
- 20g
Supplies
Large mixing bowl Rolling pin Knife Pot Pan
Tools
Cutting board Cheese grater Colander Serving platter
Serving suggestions
Serve the Pizzoccheri della Valtellina with a glass of Valtellina wine for an authentic experience.
Tips & tricks
For a richer flavor, you can add a sprinkle of nutmeg and a dash of olive oil before serving.
Cost
$15