Pizzoccheri della Valtellina
A rustic Lombard pasta and vegetable dish made with buckwheat noodles, potato, cabbage, and finished with crispy sage butter. Hearty, comforting, and ready in under 50 minutes.
- Total time
- 45 min
- Servings
- 4
- Calories
- 720
- Protein
- 24g
Ingredients
- 1 lb buckwheat pasta (pizzoccheri)
- 2 medium potato, waxy variety
- ½ small head green cabbage
- 3 clove garlic cloves
- 6 tbsp butter
- 12 leaf fresh sage leaves
- ½ cup whole milk
- ¾ cup Casera or Taleggio cheese, cubed
- 1 pinch salt and black pepper to taste
Instructions
- 1
Cut potatoes into 0.5-inch cubes. Chop cabbage into 1-inch pieces. Mince garlic.
- 2
Bring a large pot of salted water to a boil over high heat.
- 3
Add potatoes to boiling water. Cook 5 minutes until just tender, then add pasta.
- 4
After pasta cooks 3 minutes, add cabbage to the same pot.
- 5
Cook together until pasta is tender and vegetables are soft, ~8 minutes more.
- 6
Drain pasta and vegetables, reserving 1 cup of cooking liquid.
- 7
Melt 4 tbsp butter in a large skillet over medium heat. Add garlic and sage.
- 8
Cook until garlic is golden and sage is fragrant, about 2 minutes.
- 9
Add drained pasta and vegetables. Toss gently until coated, ~1 minute.
- 10
Pour milk over the pasta. Add cheese cubes and remaining 2 tbsp butter.
- 11
Fold gently until cheese melts and sauce coats everything, ~2 minutes.
- 12
Season with salt and black pepper. Add reserved cooking liquid if too thick.
- 13
Serve immediately while hot.
Tools you’ll need
- large pot (6-quart)
- large skillet (12-inch)
- cutting board
- chef's knife
- wooden spoon
- colander
- measuring cups
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