Pizzoccheri della Valtellina

From the mountain valleys of Valtellina in Lombardy, pizzoccheri pairs hearty buckwheat tagliatelle with potatoes and cabbage. Layers of Casera or Fontina melt under a pour of garlic-sage butter for pure Alpine comfort.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 405 cal
• 12g protein
• 24g carbs
• 8g fat
• 11g fiber

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Ingredients

• 12 oz pizzoccheri (buckwheat tagliatelle)Pantry
• 2 medium Yukon potatoes, cubedProduce
• 3 cups Savoy cabbage or chard, choppedProduce
• 8 oz Valtellina Casera or Fontina, cubedDairy
• 2 garlic clovesProduce
• 5 tbsp butterDairy
• 8 sage leavesProduce
• 1/2 cup Parmigiano-ReggianoDairy
• to taste salt and pepperSpices

Instructions

1. 1Boil potatoes and cabbage; add pizzoccheri to the same pot when nearly done.
2. 2Layer drained pasta and vegetables with cheese in a warm bowl.
3. 3Brown butter with garlic and sage; pour over.
4. 4Toss gently so cheese melts. Serve very hot.