Recipe

Pizzoccheri alla Valtellinese with a South Karnataka Twist

Savory Millet Pasta with Local Greens and Spiced Ghee

4.5 out of 5

Indulge in the flavors of South Karnataka with this unique twist on the classic Italian dish, Pizzoccheri alla Valtellinese. This recipe combines the traditional buckwheat pasta with local greens and aromatic spices, resulting in a delightful fusion of Italian and South Indian cuisines.

Pasta› Pizzoccheri alla Valtellinese

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› Indian cuisine› South Indian cuisine› Karnataka cuisine› South Karnataka

Preparation time

20 minutes

Cooking time

20 minutes

Total time

40 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if ghee is substituted with vegetable oil), Gluten-free (if using gluten-free millet pasta), Dairy-free (if ghee is substituted with vegetable oil)

Allergens

Mustard seeds

Not suitable for

Paleo, Keto, Low-carb

Ingredients

In this adaptation, the traditional buckwheat pasta is substituted with millet pasta, a popular grain in South Karnataka. Additionally, the original recipe calls for Swiss chard and cabbage, which are replaced with local greens like amaranth leaves and drumstick leaves. The use of spiced ghee, infused with mustard seeds, curry leaves, and red chili flakes, adds a distinct South Indian flavor profile to the dish. We alse have the original recipe for Pizzoccheri alla Valtellinese, so you can check it out.

250g (8.8oz) millet pasta 250g (8.8oz) millet pasta
200g (7oz) amaranth leaves, chopped 200g (7oz) amaranth leaves, chopped
100g (3.5oz) drumstick leaves 100g (3.5oz) drumstick leaves
4 tablespoons ghee 4 tablespoons ghee
1 teaspoon mustard seeds 1 teaspoon mustard seeds
10-12 curry leaves 10-12 curry leaves
1 teaspoon red chili flakes 1 teaspoon red chili flakes
2 cloves garlic, minced 2 cloves garlic, minced
1 onion, thinly sliced 1 onion, thinly sliced
200g (7oz) potatoes, peeled and cubed 200g (7oz) potatoes, peeled and cubed
150g (5.3oz) grated coconut 150g (5.3oz) grated coconut
Salt, to taste Salt, to taste

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 6g
Carbohydrates (total, sugars): 52g, 4g
Protein: 8g
Fiber: 6g
Salt: 1g

Preparation

1.
Cook the millet pasta according to the package instructions until al dente. Drain and set aside.
2.
In a large pan, heat the ghee over medium heat. Add the mustard seeds and let them splutter.
3.
Add the curry leaves, red chili flakes, minced garlic, and sliced onion. Sauté until the onion turns translucent.
4.
Add the potatoes and cook until they are tender.
5.
Stir in the amaranth leaves and drumstick leaves. Cook until the greens wilt.
6.
Add the cooked millet pasta and grated coconut to the pan. Mix well to combine.
7.
Season with salt to taste and cook for an additional 2-3 minutes.
8.
Remove from heat and serve hot.

Treat your ingredients with care...

Millet pasta — Cook the pasta until al dente to ensure it retains a slightly firm texture.
Amaranth leaves and drumstick leaves — Wash the greens thoroughly and remove any tough stems before chopping.
Ghee — If you prefer a vegan version, substitute ghee with vegetable oil for a similar flavor.

Tips & Tricks

To enhance the flavor, toast the grated coconut before adding it to the dish.
Adjust the spiciness by increasing or decreasing the amount of red chili flakes.
Serve the dish with a side of yogurt or raita to balance the flavors.

Serving advice

Serve the Pizzoccheri alla Valtellinese with a South Karnataka Twist hot as a main course. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Present the dish in a shallow bowl, allowing the vibrant colors of the millet pasta and greens to shine through. Sprinkle some toasted coconut on top for an appealing visual contrast.