The Valtellinese pizzoccheri is a dish that encompasses all the rusticity and genuineness of the Lombardy mountains. Imagine a dark and substantial pasta, made with buckwheat flour, perfectly pairing with the intense flavor of Casera DOP cheese, the sweetness of melted butter and the aromatic touch of savoy cabbage. A true symphony of flavors and textures, capable of winning over even the most demanding palates! But what makes pizzoccheri so special? Well, surely their uniqueness! The buckwheat flour gives the pasta a bold taste and a characteristic color, while the topping with Casera DOP cheese, butter, and vegetables creates an irresistible creaminess. And let’s face it, who can resist the crunchy cheese crust that forms on the surface during cooking? Did you know that…? When savoy cabbage is not in season, it can be replaced with other vegetables, such as string beans. This less-known but equally tasty variant gives the dish a touch of freshness and lightness. Every time the temperatures start to drop and the leaves turn red and gold, an irresistible desire arises in my heart: to take refuge in the enchanting hills of Valtellina, where this dish was born and where I was lucky enough to taste it for the first time. I still remember the first time I visited those enchanting places. It was a crisp autumn day, the air smelled of burning wood and chestnuts, and the landscape was a riot of warm and enveloping colors. After a long walk among the vineyards, I stopped at a small typical inn, with wooden walls and a crackling fireplace. It was there that I tasted pizzoccheri for the first time, a dish that immediately captivated me with its rustic and genuine flavor. The warmth of that day, the beauty of the landscape, and the goodness of that simple yet exquisite dish remain etched in my memory. Since then, every autumn I feel the need to return to Valtellina, to relive those emotions and enjoy pizzoccheri once again, a symbol of a land rich in traditions and authentic flavors.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, Autumn
- Energy 703.57 (Kcal)
- Carbohydrates 78.03 (g) of which sugars 9.60 (g)
- Proteins 21.81 (g)
- Fat 33.24 (g) of which saturated 19.77 (g)of which unsaturated 10.65 (g)
- Fibers 8.22 (g)
- Sodium 919.82 (mg)
Indicative values for a portion of 320 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
- 14 oz pizzoccheri
- 2 cups white potatoes
- 9 oz green beans (String)
- 9 oz bitto (Casera DOP)
- 7 tbsp butter
- 2 cloves garlic
- A few leaves sage
- 1 pinch black pepper
- to taste coarse salt
Tools
- 1 Casserole Vier C126
- 1 Pot Vention
Steps
Let’s start by washing and peeling the potatoes, then cutting them into chunks, about 1 inch. Also thoroughly wash the string beans, removing the ends. If they are very long, you can break them in half. Cut the Casera cheese into cubes so that it melts easily during the final mixing. Set all the ingredients aside, ready to be used.
Cook the vegetables and prepare the sauce:
Bring plenty of water to a boil in a large pot and add salt. Add the potato chunks and let them cook for 7-8 minutes. After this time, add the string beans and continue cooking for another 4-5 minutes, or until the vegetables are tender but still crisp.Important: drain the vegetables with a slotted spoon, but preserve the cooking water, which will be used to cook the pizzoccheri.
Meanwhile, in a high-sided pan, melt the butter over low heat. Add the slightly crushed garlic cloves and sage leaves. Let the butter infuse for a few minutes until the garlic is golden and the sage releases its aroma. Remove the pan from the heat and set aside the flavored butter.Tips:
Do not overcook the vegetables, otherwise, they will break apart during the cooking of the pizzoccheri.
Cook the pizzoccheri:
When the vegetables are ready, in the same cooking water, cook the pizzoccheri for the time indicated on the package, or until they are al dente.
Drain the pizzoccheri and transfer them to the pan with the melted butter, after removing the garlic and sage.
Tips:
To prevent the pizzoccheri from sticking together, you can add a dash of oil to the cooking water. Mix the pizzoccheri:
Flavor the pizzoccheri in the melted butter for a couple of minutes, stirring gently. Add the boiled potatoes and string beans and mix again.
It’s time to add the Casera cheese cubes. Gradually add them, continuously stirring to melt and blend them well with all the ingredients, creating a delicious cream.Tips:
If the sauce is too thick, you can add a ladle of the vegetable cooking water.
For a perfect mixing, you can toss the pizzoccheri over high heat for a moment, always stirring.
If you want a bit more crunch, you can sprinkle grated cheese at the end.
Finish and serve:
After incorporating all the cheese and mixing well to blend all the ingredients, add a grind of fresh black pepper. Let the pizzoccheri rest for a few minutes, so the flavors meld and the aromas are fully released. Serve the pizzoccheri hot, with an additional sprinkle of black pepper to taste. For a more inviting presentation, you can sprinkle the pizzoccheri with some grated cheese and a few fresh sage leaves.
Plate and serve:
Pour the pizzoccheri into deep plates, distributing them evenly. Sprinkle with a generous handful of freshly grated Grana Padano and, if desired, add a pinch of freshly ground black pepper. For a touch of color and freshness, decorate with a few sage leaves.
Our Valtellinese pizzoccheri with potatoes and string beans are ready to be enjoyed! A unique, rich, and flavorful dish, perfect for cold autumn and winter days. Pair them with a good glass of Valtellinese red wine, like Sforzato or Valtellina Superiore, for an authentic and unforgettable experience.
Tips:
Quality of ingredients: for an optimal result, choose quality ingredients, such as white and floury potatoes, fresh and crisp string beans, and good Casera DOP cheese.
Cooking the vegetables: do not over-boil the vegetables, they should remain firm and crisp.
Mixing: carefully mix the pizzoccheri with the melted butter and cheese, so that a dense and enveloping cream is created.
Rest: let the pizzoccheri rest for a few minutes before serving them, so that the flavors meld best.
Pairing: serve the pizzoccheri with a good glass of Valtellinese red wine, like Sforzato or Valtellina Superiore.
Storing pizzoccheri:
Pizzoccheri is a dish best enjoyed fresh. If you have any leftovers, you can store them in the refrigerator for one day in an airtight container. When consuming leftover pizzoccheri, reheat them in a pan with a bit of butter or cooking water to make them creamy again.
Pizzoccheri and variations:
Vegetables: the traditional recipe includes using savoy cabbage or chard, but you can also experiment with other seasonal vegetables, such as spinach, Swiss chard, or broccoli.
Cheese: you can replace Casera DOP cheese with other semi-hard cheeses, like Bitto or Fontina. Additions: to enrich the dish, you can add other ingredients, such as browned pancetta, sautéed mushrooms, or chopped walnuts.
Gluten-free: for a gluten-free version, you can use pizzoccheri made with whole buckwheat flour.
Wine to pair with the original pizzoccheri recipe:
Here are some suggestions for wine to pair with your Valtellinese pizzoccheri:
To stay in Valtellina and highlight the territory: Valtellina Superiore DOCG: a red wine obtained from Nebbiolo grapes (locally called Chiavennasca), with a good structure and tannicity, capable of balancing the richness of the dish. Its notes of red fruits, spices, and undergrowth perfectly match the flavors of pizzoccheri.
Inferno Valtellina Superiore DOCG: produced in the Inferno subzone, this Nebbiolo is even more intense and structured, with complex aromas of ripe fruit, licorice, and tobacco. A pairing for true connoisseurs! Sforzato di Valtellina DOCG: a passito red wine, obtained from dried Nebbiolo grapes, with a rich and velvety taste, with notes of dried fruit, spices, and chocolate. Perfect to accompany the creaminess of pizzoccheri and the savory cheese.
Other interesting options:
Sassella Valtellina Superiore DOCG: an elegant and fragrant Nebbiolo, with notes of violet and wild berries, ideal for those who prefer a less tannic wine.
Grumello Valtellina Superiore DOCG: a harmonious and persistent wine, with hints of cherry, spices, and aromatic herbs. A balanced and pleasant pairing.
Tips:
Serve the wine at a temperature of 60-65°F to best appreciate its aromas and flavors.
Choose a wide glass, which allows the wine to breathe and release its aromas. If you want to experiment with a different pairing, you can also try a still and structured white wine, like a Verdicchio dei Castelli di Jesi or a Soave Classico.
