Valtellina Pizzoccheri

Name: Valtellina Pizzoccheri
Prep time: 15 min
Cook time: 25 min
Yield: 4
Ingredients: 320 g Dried pizzoccheri; 250 g Potatoes; 250 g Savoy cabbage; 180 g Valtellina Casera cheese; 40 g Grated Grana Padano; 70 g Butter; 6 g Garlic; 3 g Sage; 8 g Fine salt

Lombardia · 4 servings · Prep 15 min · Cooking 25 min · Medium

Buckwheat tagliatelle with savoy cabbage, potatoes, Valtellina Casera cheese and garlic butter.

Ingredients

Dried pizzoccheri320 g
Potatoes250 g
Savoy cabbage250 g
Valtellina Casera cheese180 g
Grated Grana Padano40 g
Butter70 g
Garlic6 g
Sage3 g
Fine salt8 g

Allergens

Gluten, Milk
May contain traces of: Soy, Eggs.

Method

Bring salted water to the boil and cook the diced potatoes and shredded cabbage for 5 minutes.
Add the pizzoccheri and cook for a further 10-12 minutes.
Meanwhile, brown the butter with the garlic and sage.
Drain the pasta and vegetables and layer them in a warm serving dish with thinly sliced Casera and the Grana Padano.
Pour the melted butter over, mix gently and serve immediately.

Nutrition facts (estimate)

	Per serving (365 g)	Per 100 g
Energy	2837 kJ / 678 kcal	778 kJ / 186 kcal
Protein	26 g	7.3 g
Carbohydrates	67 g	18 g
of which sugars	4.1 g	1.1 g
Fat	33 g	9.1 g
of which saturates	20 g	5.4 g
Fibre	7.7 g	2.1 g
Salt	1.1 g	0.3 g

AI estimates based on average CREA / USDA data: indicative only, not a substitute for medical or dietitian advice.

Open the recipe in the app for the shopping list, ingredient sheets and nearby shops.

Get it on Google Play