Delicious Recipes

Pizzoccheri

in cucina con pina

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Pizzoccheri are a tasty and very digestible dish that, due to its nutritional power, can become a single dish. Pizzoccheri are short and rustic tagliatelle made with buckwheat flour combined with boiled vegetables, butter, and cheese. Originally from Valtellina, this dish is one of the gastronomic delicacies of this land. Surely the climatic conditions of the area have influenced the eating habits of the Valtellinesi, essentially a frugal cuisine with simple and natural ingredients that are skillfully transformed into delicious and energetic dishes. And here’s the classic dish with its short tagliatelle topped with plenty of cheese, garlic sautéed in butter with sage.

  • Difficulty: Easy
  • Cost: Medium
  • Rest time: 5 Minutes
  • Preparation time: 30 Minutes
  • Portions: 2
  • Cooking methods: Boiling
  • Cuisine: Italian
  • Seasonality: Autumn, Winter
795.19 Kcal
calories per serving
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  • Energy 795.19 (Kcal)
  • Carbohydrates 65.33 (g) of which sugars 8.12 (g)
  • Proteins 27.79 (g)
  • Fat 46.55 (g) of which saturated 28.70 (g)of which unsaturated 15.36 (g)
  • Fibers 7.02 (g)
  • Sodium 1,439.35 (mg)

Indicative values for a portion of 380 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients to prepare pizzoccheri

  • 5.3 oz pizzoccheri
  • 2 oz potatoes
  • 4.2 oz savoy cabbage
  • 3.5 oz bitto (cheese)
  • 1.8 oz grated parmesan
  • 2.1 oz butter
  • 1 clove garlic
  • 3 leaves sage
  • 3 g salt

Tools to prepare pizzoccheri

  • Pot
  • Small saucepan
  • Soup tureen
  • Ladle

Steps to prepare pizzoccheri

  • Bring a pot of salted water to a boil, cut the potatoes and cabbage into small cubes, and as soon as the water boils, pour them in. After ten minutes, add the pizzoccheri and cook them for ten minutes. Meanwhile, in a small saucepan, sauté the butter with garlic and fresh sage. Place some pizzoccheri with the vegetables in a soup tureen, season them with pieces of cheese and grated parmesan. Make several layers until the ingredients are used up. To complete the recipe, season with melted butter and garlic with sage, and let them rest for a few more minutes before serving them still hot.

  • Here are my Valtellinesi pizzoccheri ready.

Notes

Here’s a gluten-free dish like Valtellina Pizzoccheri Spoon dessert with amaretti and peaches.

https://blog.giallozafferano.it/vaipinacucina/dolce-al-cucchiaio-amaretti-e-pesche/

https://blog.giallozafferano.it/vaipinacucina/dolce-al-cucchiaio-amaretti-e-pesche/

https://blog.giallozafferano.it/vaipinacucina/dolce-al-cucchiaio-amaretti-e-pesche/

FAQ

  • Can celiacs eat pizzoccheri?

    Yes, certainly because they are made with buckwheat flour which is not a cereal, pizzoccheri can be eaten by everyone

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in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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