Description
A rustic and comforting northern Italian dish made with buckwheat pizzoccheri pasta, potatoes, cabbage, melted cheese, and garlicky butter from the Valtellina region.
Ingredients
1 lb pizzoccheri pasta (packaged or fresh)
1/2 cup Valtellina Casera DOP cheese, cubed (or Fontina, Beaufort, Gruyère, Edam, Emmental, Gouda)
1/2 cup Grana Padano or Parmigiano Reggiano, grated
1 stick unsalted butter
1 cup potatoes, peeled and cubed
1 lb savoy cabbage, chopped
2 cloves garlic, chopped
Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil.
- In a saucepan, melt the butter over low heat and sauté the chopped garlic for 5 minutes until soft but not browned.
- Add the cubed potatoes to the boiling water and cook for 5 minutes.
- Add the chopped cabbage to the same pot and cook for another 5 minutes.
- Add the pizzoccheri pasta to the pot and cook for 5–7 minutes, until al dente.
- Preheat the oven to 400°F (200°C) and butter an oven-safe baking dish.
- Drain the pasta, potatoes, and cabbage together and transfer to a large bowl.
- Fold in the cubed cheese and garlic butter, mixing gently so the cheese begins to melt. Add more butter if needed.
- Transfer the mixture to the prepared baking dish and sprinkle with grated Grana Padano or Parmigiano Reggiano.
- Bake for 10–20 minutes, until the top is melted and lightly golden.
- Cool for a few minutes before serving.
Notes
Add Swiss chard or spinach for extra greens.
Use a mix of cheeses like Fontina and Gruyère for deeper flavor.
Reduce butter and add olive oil for a lighter version.
Add extra butter on top before baking for a golden crust.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 95mg
