Pizzoccheri recipe

pizzoccheri recipe

pizzoccheri recipe

Nestled in the snowy peaks of Lombardy’s Valtellina Valley, Pizzoccheri is the ultimate Italian comfort food for those who believe carbs are a love language. This hearty, rustic dish is a celebration of simplicity and survival, born in a region where winters are long, and the air is crisp enough to freeze your espresso mid-sip. Pizzoccheri is the culinary equivalent of a warm hug from a woolly-sweatered nonna—a dish that’s as nourishing as it is nostalgic.

The star of the show is buckwheat pasta, a nod to the Alpine terrain where wheat struggles to grow. These short, flat ribbons are tossed with a medley of humble yet hearty ingredients: cabbage, potatoes, and a generous amount of melted cheese (usually Casera or Bitto, two local specialties). Garlic, butter, and sage add a fragrant punch, while a sprinkle of Parmigiano ties it all together. The result? A creamy, cheesy, carb-loaded masterpiece that’s as satisfying as it is indulgent.

Pizzoccheri Recipe

Ingredients (Serves 4):

For the Pizzoccheri Pasta:

  • 1 ½ cups (200g) buckwheat flour

  • ½ cup (60g) all-purpose flour

  • ½ tsp salt

  • ¾ cup (180ml) water (approx.)

For the Dish:

  • 2 medium potatoes, peeled and cubed

  • 2 cups (200g) Savoy cabbage, chopped

  • 1 cup (100g) green beans, trimmed and cut into pieces (optional)

  • 4 tbsp (60g) butter

  • 2 garlic cloves, peeled

  • 6-8 fresh sage leaves

  • 7 oz (200g) Casera cheese (or Fontina or Taleggio), thinly sliced

  • 1 cup (100g) grated Parmigiano-Reggiano

  • Salt & pepper

Instructions:

1. Make the Pizzoccheri Pasta:

  1. Mix buckwheat flour, all-purpose flour, and salt in a bowl. Gradually add water, kneading until a firm dough forms.

  2. Roll the dough into a thin sheet (about 2mm thick) and cut into short, flat ribbons (about 2 inches long).

2. Cook the Vegetables:

  1. Boil the potatoes, cabbage, and green beans in salted water for 10 minutes. Add the Pizzoccheri pasta and cook for another 10-12 minutes, until tender.

3. Prepare the Sauce:

  1. In a small pan, melt butter with garlic and sage over low heat. Cook until fragrant, then discard the garlic.

4. Assemble the Dish:

  1. Drain the pasta and vegetables, reserving a bit of cooking water.

  2. In a large baking dish, layer the pasta and vegetables with slices of Casera cheese. Drizzle with the sage butter and sprinkle with Parmigiano.

  3. Toss gently to combine, adding a splash of cooking water if needed to create a creamy texture.

5. Serve Immediately:

  1. Plate the Pizzoccheri hot, with extra Parmigiano and a crack of black pepper.

Pro Tips:

  • Cheese Swap: If you can’t find Casera, use Fontina or Taleggio for a similar meltiness.

  • Shortcut: Use store-bought buckwheat pasta if you’re short on time.

  • Add Protein: Toss in crispy pancetta or speck for extra flavor.

Why It’s Perfect:
Pizzoccheri is the ultimate comfort food—a creamy, cheesy, carb-loaded hug from the Italian Alps.