🧀 Valtellinese Pizzoccheri - Quick and Tasty Recipe
Do you crave pizzoccheri but lack the time (or desire) to prepare fresh pasta? No problem! With this simplified version, you can enjoy all the authentic flavor of pizzoccheri from Valtellina, using dry packaged pasta 🍝. Genuine ingredients like mountain butter, Casera cheese, potatoes, and cabbage make this traditional dish even more accessible, yet just as delicious. Ideal for those who love traditional cuisine but seek a quicker alternative 🔥
📝 Ingredients (for 4 people)
- 320 g of dry pizzoccheri
- 160 g of potatoes (cut into cubes)
- 125 g of mountain butter (or high-quality butter)
- 125 g of cabbage or swiss chard (cut into small pieces)
- 160 g of semi-fat cheese (recommended: Valtellina Casera DOP)
- 100 g of grated Parmesan cheese
- Garlic to taste
- Black pepper to taste
- Salt to taste
👨🍳 Step-by-Step Preparation
- Cooking the vegetables and pizzoccheri:
- Bring a pot of plenty of salted water to a boil.
- Add the potatoes and cabbage (or swiss chard), cut into small pieces.
- After 5 minutes, add the dry pizzoccheri as well.
- Cook everything together for 12-15 minutes, stirring occasionally.
- Prepare the seasoning:
- Meanwhile, in a small pot, melt the butter with a few cloves of garlic to flavor it.
- Slice the Casera cheese into thin slices.
- Assemble the dish:
- Drain the pizzoccheri, potatoes, and cabbage using a slotted spoon.
- In a baking dish or casserole, alternate layers of pizzoccheri and vegetables with grated Parmesan cheese and slices of Casera cheese.
- Continue until all ingredients are used up.
- Finish and serve:
- Pour the melted garlic-flavored butter over everything.
- Sprinkle with black pepper to taste.
- Serve immediately, on well-heated plates, to appreciate the blend of flavors 🧄🧈🧀
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
👩🍳 Recipe taken from Calendario Valtellinese 2016
