About this dish
Buckwheat pasta baked with cabbage, potatoes, and melted cheese, a hearty Alpine dish.
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Ingredients
🍝400g buckwheat pasta
🥬300g savoy cabbage, chopped
🥔2 potatoes, diced
🧀250g Valtellina Casera cheese
Method
Serves 41
Boil the potatoes and cabbage together until nearly tender.2
Add the pasta to the same pot and cook until al dente.3
Drain and layer with cheese in a baking dish.4
Top with browned butter and sage.5
Toss gently and serve hot.✓ What Makes it Authentic
Pizzoccheri is a specialty of Valtellina in Lombardy, made distinctive by its buckwheat pasta.
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