Pizzoccheri with Savoy Cabbage and Fontina. “There are dishes that can make you travel while staying seated in the kitchen. As someone from the Marche region, I’m used to the flavors of my land, but today I decided to push my culinary journey up to the peaks of Valtellina.
I discovered pizzoccheri: a rustic pasta, with the deep color of buckwheat, that welcomes the enveloping hug of savoy cabbage and potatoes.
For my version I chose to use fontina instead of the classic Casera: it’s an excellent alternative that makes the dish incredibly melty and creamy, perfectly balancing the character of the browned butter scented with sage. If you’re looking for true comfort food for cold days, this recipe will warm your heart from the very first bite.”
OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 936.93 (Kcal)
- Carbohydrates 89.64 (g) of which sugars 9.01 (g)
- Proteins 35.57 (g)
- Fat 48.14 (g) of which saturated 30.18 (g)of which unsaturated 16.35 (g)
- Fibers 11.57 (g)
- Sodium 532.56 (mg)
Indicative values for a portion of 275 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 Pizzoccheri with Savoy Cabbage and Fontina
- 14 oz pizzoccheri (from Valtellina (about 3 1/2 cups))
- 7 oz savoy cabbage (cleaned and cut into strips (about 3 cups))
- 9 oz potatoes (peeled and cut into cubes (about 2 medium potatoes))
- 7 oz fontina (cut into small cubes (about 1 3/4 cups))
- 3 oz Grana Padano, grated
- 4.4 oz butter
- 2 cloves garlic
- 5 leaves sage
- to taste black pepper (to be ground fresh)
Tools Pizzoccheri with Savoy Cabbage and Fontina
- Pot
- Knife
- Cutting board
- Baking dish
- Electric grater
Steps Pizzoccheri with Savoy Cabbage and Fontina
Before you start, a little secret for the success of this dish: heat management. To enjoy truly melty pizzoccheri, I recommend using a ceramic or earthenware baking dish. Before draining the pasta, warm the dish by rinsing it with some of the hot cooking water; this trick will prevent the cheese from cooling abruptly and will allow the fontina to melt perfectly between the layers.
The steps in detail
Preparing the vegetables: Start by cleaning the savoy cabbage: remove the tougher central rib from the leaves and cut them into strips about 3/4 in wide. Peel the potatoes and cut them into medium-sized cubes.Boiling: Fill a large pot with plenty of salted water. When it reaches a boil, add the potatoes and the cabbage first. Let them cook alone for about 5 minutes: this extra time helps make the vegetables tender enough.
Cooking the pizzoccheri: Pour the pizzoccheri into the same pot with the vegetables. Stir gently and cook for the time indicated on the package (usually 10-12 minutes). The beauty of this recipe is that everything cooks together, allowing the flavors to blend right in the pot.
The browned butter: While the pasta is cooking, prepare the sauce. In a small saucepan, melt the butter together with the garlic cloves (crushed or halved) and the sage leaves. Let it sizzle over medium heat until it turns a nice brown color and releases an intense aroma.
Layering: Once ready, drain the pizzoccheri and the vegetables with a slotted spoon, without drying them too much: a little residual moisture will make the dish creamier. In the warm baking dish we prepared, create a first layer of pasta and vegetables, distribute a generous handful of fontina cubes on top and a sprinkle of grated Grana. Repeat until the ingredients are used up.
“Set aside the last handful of Grana for the final sprinkle before pouring the browned butter”. This makes the top crust even more flavorful!
The finishing touch and resting: Pour the sizzling hot butter over the top, making sure to remove the garlic and sage (or leave them as decoration if you prefer). Do not stir immediately! Cover the baking dish with a clean kitchen towel or a lid for about 2 minutes. This short rest will allow the trapped heat to melt the fontina in the heart of the dish.
Serving: Stir gently only at the last moment, finish with a generous grating of black pepper and bring your hot, creamy and aromatic pizzoccheri to the table.
“Making pizzoccheri was for me an unexpected culinary journey: as someone from Marche, I admit this dish literally won me over for its genuineness and that melty heart of fontina that makes it irresistible. It’s proof that there are no borders in the kitchen and that a good plate of pasta can warm even the grayest days. If you try my version, let me know in the comments if you liked it or if you added your personal touch!”
Enjoy and see you next recipe!
If you’d like, follow me on Facebook by clicking Il ricettario delle vergare and leave a like. I’m waiting for you, Ivana.
You can also find me on Instagram and on Pinterest.
If you liked this recipe, click the stars below; to give the maximum, click the last star. Your rating means a lot to me. Thanks.
Return to HOME to read all the other recipes.
Tips, Notes and Variations
The cheese: If you can’t find Fontina, you can use Casera DOP (for the original Valtellina recipe) or a Bitto. If you want a milder flavor, a young Asiago or a young Emmental also work well.
The vegetables: In spring or summer, you can replace the savoy cabbage with
The butter: Don’t be afraid to let the butter “brown.” Browned butter (beurre noisette) has a toasted aroma that is the soul of pizzoccheri.
Pasta cooking water: If you notice the pizzoccheri are too dry during assembly, add a tablespoon of the pasta cooking water: it will help create a delicious cream with the cheeses.
FAQ (Questions & Answers)
HOW CAN THEY BE STORED?
Storage and Reuse
In the refrigerator: Pizzoccheri keep very well in an airtight container for 2 days.
How to reheat them: The best way to enjoy them the next day is to sauté them in a pan with a small knob of butter until a crispy crust forms on the bottom. Alternatively, you can heat them in the oven for 10 minutes at 356°F.
Freezing: It is not recommended to freeze the finished dish because the potatoes and cabbage would lose their optimal texture.
