Main CourseDinner

Pizzoccheri della Valtellina

Name: Pizzoccheri della Valtellina
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: italian
Ingredients: 200 g buckwheat flour; 100 g all-purpose flour; 120 ml water warm; 0.5 tsp salt; 2 pcs potato peeled and cubed; 200 g swiss chard chopped; 80 g butter; 3 clove garlic thinly sliced; 6 pcs sage fresh leaves; 100 g grana padano cheese grated; 100 g fontina cheese cubed

Pizzoccheri is a hearty, traditional buckwheat pasta dish from the Valtellina region of Lombardy, Italy. It features short, flat pasta typically served with potatoes, cabbage or Swiss chard, cheese, and a garlic-infused butter sauce. This vegetarian version is comforting and satisfying.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 670 kcal

Vegetarian

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

pasta

200 gbuckwheat flour
100 gall-purpose flour
120 mlwater, warm
0.5 tspsalt

Ingredients

2 pcspotato, peeled and cubed
200 gswiss chard, chopped

sauce

80 gbutter
3 clovegarlic, thinly sliced
6 pcssage, fresh leaves

cheese

100 ggrana padano cheese, grated
100 gfontina cheese, cubed

Equipment

rolling pin · small pan · large bowl · large pot · knife · serving bowl

The method

Step by step

1
Combine the buckwheat flour, all-purpose flour, and salt in a large bowl. Gradually add the warm water, mixing until a shaggy dough forms.
About 5 min
2
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 15 minutes.
About 10 min
Cook’s note: Do not overwork the dough, as buckwheat flour can make it crumbly.
3
Divide the rested dough into two portions. Roll out each portion thinly, about 2-3 mm thick, into a rectangle.
About 5 min
4
Cut the dough into strips about 7-8 cm wide, then cut these strips into smaller rectangles, approximately 1 cm by 3 cm, to form the pizzoccheri pasta.
About 5 min
Cook’s note: Dust the cut pasta with a little flour to prevent sticking.
5
Bring a large pot of salted water to a rolling boil.
About 5 min
6
Add the cubed potato to the boiling water and cook for 5 minutes.
About 5 min
7
Add the chopped swiss chard and the pizzoccheri pasta to the pot with the potatoes. Cook for 8-10 minutes, or until the pasta is al dente and the vegetables are tender.
About 10 min
Cook’s note: The pizzoccheri will float to the top when almost cooked.
8
While the pasta cooks, melt the butter in a separate small pan over medium heat. Add the sliced garlic and fresh sage leaves.
About 2 min
9
Cook the butter and aromatics until the butter is lightly browned and fragrant, and the sage leaves are crispy.
About 3 min
Cook’s note: Watch carefully to prevent the garlic from burning.
10
Drain the pizzoccheri, potatoes, and swiss chard, reserving a small amount of the cooking water.
About 1 min
11
In a large serving bowl, layer the drained pasta and vegetables with the grated Grana Padano cheese and cubed Fontina cheese. Pour the hot garlic-sage butter over the layers.
About 2 min
Cook’s note: The heat from the pasta and butter will help melt the cheese.
12
Gently toss everything together until the cheese is melted and creamy, adding a splash of the reserved cooking water if needed to achieve a good consistency. Serve immediately.
About 2 min

Per serving

Nutrition

69%Score

Calories: 670kcal
Protein: 23.5g
Carbs: 73.5g
Fat: 30.5g
Fibre: 4.8g
Sugar: 1.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pizzoccheri in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan with a splash of water or broth, or in the microwave, until warmed through.