The light pizzoccheri without potatoes and butter are my version of the typical dish from Valtellina cuisine.
I tasted the traditional recipe many years ago at a lunch with friends who had guests from Sondrio: potatoes, savoy cabbage, butter, and cheeses; delicious but also very caloric!
So, continuing on the line of bypassing sacrifices with lighter alternatives, I thought of revisiting the original recipe making it suitable for hyperglycemia.
Pizzoccheri are made with whole buckwheat flour, they are high in fiber and have a glycemic index of 50.
Pizzoccheri without potatoes
Potatoes are a source of carbohydrates.
If present in your diet, they can be consumed instead of bread, pasta, and rice.
In this case, because of the pizzoccheri, we forgo potatoes.
Pizzoccheri without butter
In cases of hyperglycemia, prediabetes, and diabetes, butter is not recommended.
We replace butter with extra virgin olive oil added raw.
The Cheeses
In Valtellina pizzoccheri, Casera [cow’s milk] semi-hard cheese or Bitto [cow’s milk + a small % of goat’s milk] hard cheese are usually used; both with a sweet and delicate flavor, Casera is lighter and less caloric than Bitto.
For a lighter version, you can use less fatty string cheese like mozzarella, fior di latte, provola, or scamorza, of course in amounts suitable to your diet.
Trust me, this light version won’t disappoint you!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
Ingredients
- 5.6 oz pizzoccheri
- leaves sage
- 1 drizzle extra virgin olive oil (raw)
- 7.1 oz savoy cabbage
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed cheese (grated: grana or parmesan)
- slices string cheese
In Valtellina pizzoccheri, Casera or Bitto are usually used.
Casera is lighter and less caloric than Bitto.
For a lighter version, you can use less fatty string cheeses like mozzarella, fior di latte, provola, or scamorza, of course in amounts suitable to your diet.
Suggested Tools
- Knife
- Cutting Board
- 1 Casserole Dish
Preparation
Select and wash the sage leaves.
Let them drain in a colander.
Gently pat them dry with kitchen paper.Transfer the sage leaves to a non-stick pan, off the heat, and drizzle with extra virgin olive oil so that they release their aroma.
Clean the savoy cabbage, select the leaves, and cut them into strips, rinse under running water.
In a pot, bring plenty of salted water to a boil to first cook the savoy cabbage alone, then the savoy cabbage along with the pizzoccheri.
Add the savoy cabbage and let it cook for 10 minutes.
Add the pizzoccheri and let them cook a couple of minutes less than the time indicated on the package.Drain and quickly rinse pizzoccheri and cabbage under running water.
Pour pizzoccheri and savoy cabbage into a bowl or salad bowl.
Add a pinch of salt and grind the pepper, finish with a sprinkle of grated cheese then mix.
Line a baking dish with a sheet of parchment paper.
Layer in order:
– pizzoccheri and savoy cabbage;
– string cheese;
– pizzoccheri and savoy cabbage;
– string cheese;
– pizzoccheri and savoy cabbage;
finish with a sprinkle of grated cheese and grind some more pepper.Preheat the oven.
Bake in a fan oven at 350°F for 15-20 minutes until the cheese is stringy and a crispy crust forms on the surface.Gently heat the oil and sage, without frying.
Plate.
Drizzle with a little oil and sage.Your light pizzoccheri without potatoes and butter are ready.
Enjoy your meal!
Light pizzoccheri are a complete dish; add your portion of vegetables to create a balanced meal or single dish that helps keep blood sugar stable.
Storage, Tips, and Variations
You can replace savoy cabbage with white cabbage.
In Valtellina pizzoccheri, Casera or Bitto are usually used.
Casera is lighter and less caloric than Bitto.
For a lighter version, you can use less fatty string cheeses like mozzarella, fior di latte, provola, or scamorza.
Light pizzoccheri can be stored in the fridge for one day in an airtight container.
You can heat them in the oven or in a pan.
FAQ (Questions and Answers)
Can celiacs eat pizzoccheri?
Originally gluten-free, today pizzoccheri are produced by mixing buckwheat flour [gluten-free] with durum wheat flour.
Therefore, in case of gluten intolerance, make sure the package states “gluten-free buckwheat pizzoccheri”.Prediabetes and Cheeses
Follow your dietary plan.
In general, cheeses should be consumed in moderation – no more than twice a week – preferably fresh ones over aged ones like: cottage cheese, cow ricotta, light spreadable cheese, mozzarella, feta.
