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Pizzoccheri alla Valtellinese

Pizzoccheri alla Valtellinese

@spaghetti-e-mandolino

The traditional recipe of Pizzoccheri alla Valtellinese, a typical dish from Lombardy with unique genuineness and irresistible flavor. Perfect to enjoy with friends and a good glass of Valtellina wine.

Difficulty: Medium
Cooking: 20 min
Preparation: 15 min
Country: Italia

Ingredients

No. Servings
  • Pizzoccheri320g
  • Potatoes250g
  • Savoy cabbage200g
  • Valtellina casera250g
  • Grated grana150g
  • Butter200g
  • Garlicto taste
  • Pepperto taste

Preparation

  1. STEP 1 OF 5

    Put plenty of salted water in a pot and bring to a boil.

  2. STEP 2 OF 5

    Meanwhile, cut the potatoes into small pieces and wash and cut the Savoy cabbage in the same way.

  3. STEP 3 OF 5

    Boil the potatoes for 5 minutes, add the Savoy cabbage and cook for another 5 minutes. Then, throw the pizzoccheri into the water and boil for 12-13 minutes.

  4. STEP 4 OF 5

    Cut the Casera cheese into cubes and grate the Grana. Clean the garlic cloves and sauté them in a small pan with the butter until golden brown.

  5. STEP 5 OF 5

    Drain the pizzoccheri with a slotted spoon and place them in a hot baking dish. Sprinkle with Parmesan and cheese, pour the melted butter over, add pepper to taste, and serve on very hot plates.

General Information

Storage notes

Refrigerator

More information

For a tasty variation, you can add ground hazelnut and cinnamon over the butter and cheese topping before serving.

Origin

Italia, Lombardia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)242.38
Carbohydrates (g)19.09
of which Sugars (g)1.59
Fat (g)15.56
of which Saturates (g)9.09
Protein (g)6.86
Fiber (g)1.6
Sale (g)0.08
  • Proteins
    6.86g·16%
  • Carbohydrates
    19.09g·44%
  • Fats
    15.56g·36%
  • Fibers
    1.6g·4%