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.

Pizzoccheri Della Valtellina (valtellina Buckwheat Pasta)

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

  1. 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.
  2. Roll out the dough on a floured surface and cut it into thick strips to make the pizzoccheri.
  3. Cook the pizzoccheri in boiling salted water for about 7-8 minutes, or until al dente. Drain and set aside.
  4. In a large pot, boil the potatoes and cabbage together until tender. Drain and set aside.
  5. In a pan, melt the butter and sauté the minced garlic until fragrant.
  6. Add the cooked pizzoccheri, potatoes, and cabbage to the pan. Season with salt and pepper, and stir to combine.
  7. Sprinkle the grated Fontina cheese over the top and let it melt slightly.
  8. 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