Pizzoccheri della Valtellina
by Formaggio Kitchen
dinnerItalian
Yield: 4 servingsPrep: 20 minutesCook: 30 minutesTotal: 50 minutes
Ingredients
produce
- 150 gSavoy cabbage(chopped)
- 2 clovesgarlic(minced)
- 200 gpotatoes(peeled and cubed)
dairy
- 100 gParmigiano-Reggiano(grated)
- 150 gValtellina Casera cheese(cubed)
- 100 gbutter
grain
- 250 gbuckwheat flour
- 100 gall-purpose flour
pantry staple
- salt(to taste)
- pepper(to taste)
Instructions
- Mix the buckwheat and all-purpose flour together and knead into a dough. Roll out and cut into strips.
- Boil the potatoes in salted water until tender, adding the cabbage halfway through cooking.
- In a separate pot, cook the pasta strips in salted boiling water for about 10 minutes.
- In a large pan, melt the butter and sauté the garlic until fragrant.
- Drain the pasta and vegetables, then add them to the pan with the garlic butter.
- Add the Valtellina Casera cheese and Parmigiano-Reggiano, stirring until melted and well combined.
- Season with salt and pepper to taste and serve hot.
My notes
This traditional dish from the Valtellina region of Italy is rich and comforting, perfect for a cozy meal.