🥣 Minestra de taiadin: valtellinese soup with pizzoccheri, vegetables, and cheese
A rustic and flavorful soup from the peasant tradition, ideal for warming up cold days ⛰️🧈🧅
Introduction
The minestra de taiadin is a broth-based variant of the classic pizzoccheri valtellinesi, perfect for those who love hot, creamy, and nutritious dishes.
Halfway between a soup and a dressed pasta, this peasant recipe combines buckwheat pasta, seasonal vegetables, and the rich flavor of Casera cheese, with a delicious finish of sautéed butter and onion.
A simple dish that smells of home and tradition, great as a complete first course on cold days. ❄️
📝 Ingredients (for 4 people)
- 200 g of pizzoccheri (short cut, type "taiadin")
- 1 leek
- 120 g of butter
- 200 g of potatoes
- 200 g of spinach, cabbage, or other seasonal vegetables
- 1 onion
- 100 g of grating cheese (grana, parmesan, or similar)
- 120 g of young Casera (in flakes)
- Vegetable broth to taste
- Salt to taste
👩🍳 Preparation step by step
- In a large pot, sauté the finely chopped leek with about 40 g of butter.
- Add hot vegetable broth in sufficient quantity to prepare a soup, then adjust with salt.
- When the broth is boiling, add the diced potatoes and cook until they start to soften.
- Halfway through cooking the potatoes, add the pizzoccheri and the spinach (or other chosen vegetable).
- Cook gently, stirring occasionally.
- Transfer the soup to a serving bowl and add:
- The grated cheese
- The Casera cheese in very thin flakes
- Mix well to melt the cheese and blend the flavors.
- In a small saucepan, prepare a sauté with the remaining butter and the finely chopped onion.
- Pour the hot sauté over the soup in the serving bowl.
- Serve immediately while hot with an additional sprinkle of cheese, if desired.
🍽️ Perfect for…
- A winter lunch rich and complete
- Accompanying a valtellinese red wine
- Those who love traditional alpine dishes
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
