Pizzoccheri alla Valtellinese

Ingredients

• 250g (8.8 oz) buckwheat pasta 250g (8.8 oz) buckwheat pasta
• 200g (7 oz) Savoy cabbage, shredded 200g (7 oz) Savoy cabbage, shredded
• 200g (7 oz) potatoes, peeled and cubed 200g (7 oz) potatoes, peeled and cubed
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 100g (3.5 oz) fontina cheese, grated 100g (3.5 oz) fontina cheese, grated
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• A handful of fresh parsley, chopped A handful of fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 15g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of salted water to a boil and cook the buckwheat pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a separate pot, boil the potatoes until tender. Drain and set aside.
3. 3.
   In a large skillet, melt half of the butter over medium heat. Add the onions and garlic, and sauté until they become translucent.
4. 4.
   Add the shredded cabbage to the skillet and cook until it wilts and becomes tender.
5. 5.
   Add the cooked potatoes to the skillet and stir to combine with the cabbage and onions.
6. 6.
   In a separate small saucepan, melt the remaining butter over low heat. Add the grated fontina and Parmesan cheese, stirring until melted and smooth.
7. 7.
   In a large serving dish, layer the cooked buckwheat pasta, followed by the sautéed vegetables, and then pour the melted cheese sauce over the top. Toss gently to combine.
8. 8.
   Sprinkle the chopped parsley over the dish and season with salt and pepper to taste.
9. 9.
   Serve hot and enjoy!

Treat your ingredients with care...

• Buckwheat pasta — Cook the pasta until al dente to maintain its texture and prevent it from becoming mushy.
• Fontina cheese — Use a good quality fontina cheese for its creamy and slightly nutty flavor. If fontina is not available, you can substitute it with Gruyère or Emmental cheese.
• Parmesan cheese — Grate the Parmesan cheese fresh for the best flavor and texture.
• Savoy cabbage — Make sure to shred the cabbage finely to ensure even cooking and distribution throughout the dish.
• Potatoes — Cut the potatoes into small cubes to ensure they cook evenly and become tender.

Tips & Tricks

• To add a smoky flavor, you can lightly toast the buckwheat pasta before cooking it.
• For a healthier twist, you can substitute half of the butter with olive oil.
• Feel free to add other vegetables such as carrots or Swiss chard to the dish for added color and flavor.
• If you prefer a stronger cheese flavor, you can increase the amount of Parmesan cheese.
• Leftovers can be reheated in a skillet with a little extra butter or olive oil for a delicious next-day meal.

Serving advice

Serve Pizzoccheri alla Valtellinese hot, straight from the serving dish. Garnish with a sprinkle of freshly grated Parmesan cheese and a sprig of parsley for an extra touch of freshness.

Presentation advice

Present the dish in a rustic-style serving dish or cast iron skillet to highlight its traditional roots. The layers of buckwheat pasta, sautéed vegetables, and melted cheese should be visible, showcasing the beautiful combination of colors and textures.