World Flavors Cookbook

Pizzoccheri della Valtellina

Buckwheat pasta baked with potatoes, savoy cabbage, and melted Valtellina Casera cheese — Alpine comfort food.

Cuisine: Italy

Ingredients

• 300g pizzoccheri (buckwheat pasta)
• 200g potatoes, diced
• 200g savoy cabbage, sliced
• 200g Valtellina Casera (or Fontina), sliced
• 100g butter
• 3 cloves garlic
• 6 sage leaves
• 100g Parmesan, grated
• Salt and pepper

Instructions

1. Boil potatoes until half-cooked. Add pasta and cook together.
2. Add cabbage in the last 3 minutes.
3. Drain all together, reserving some water.
4. Layer in a baking dish: pasta/vegetables, cheese slices, pasta/vegetables.
5. Melt butter with garlic and sage until nutty. Pour over.
6. Top with Parmesan and serve immediately.