Pizzocheri della Valtellina

Pizzoccheri della Valtellina

Ingredients

Serves 4

• 320 g pizzoccheri (buckwheat pasta)

• 250 g potatoes, peeled and diced

• 200 g savoy cabbage, sliced

• 150 g Valtellina Casera cheese (Fontina can be used instead)

• 60 g unsalted butter

• 2 garlic cloves, lightly crushed

• Freshly ground black pepper

Method

Preheat the oven to 395°F.

Bring a large pot of well-salted water to a boil. Add the potatoes and cook for 5 minutes. Add the cabbage, then the pizzoccheri, and cook until the pasta is tender.

Meanwhile, melt the butter gently with the garlic until fragrant and lightly golden.

Drain the pasta and vegetables well. In a warm baking dish, layer the mixture with the cheese, finishing with the melted butter.

Bake for 8–10 minutes, until the cheese has softened and the top is lightly melted. Season with black pepper and serve immediately.

To Serve

Serve hot, as a complete first course, in the traditional manner.

Wine at the Table

Serve with a fresh alpine white such as Pinot Grigio or Soave, or with a dry mountain red such as Valtellina Superiore.