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Vegetarian, Italy

Pizzoccheri from Valtellina

Pizzoccheri from Valtellina is an Italian dish of buckwheat pasta cooked with cabbage and potatoes, then layered with raclette cheese, Parmesan, and sage butter. This recipe serves 4, takes 50 minutes, and is rated medium difficulty, for a cost of €2.90 per person. The key to success is cooking everything together in the same water and layering it while still hot.

Off to the Italian Alps with pizzoccheri, soft buckwheat pasta with cabbage, potatoes, cheese, and sage butter.

Pizzoccheri from Valtellina
Total time
50 min
Difficulty
Medium
Cost per person
€2.90
Calories per person
820 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Pizzoccheri comes from the alpine valleys of northern Italy, where buckwheat grows better than wheat. The short, rustic pasta has a nutty flavor that contrasts with the mildness of the cabbage and potatoes. Raclette cheese melts into thick strands between the layers, and sage butter adds a slightly earthy aroma that wakes up the whole dish.

This is a winter dish that warms you up after a day outside, perfect for a relaxed Sunday where everyone helps themselves from the pan. It takes a bit of organization when layering, so it's better saved for a moment when you can focus on it rather than a rushed weeknight.

The ingredients

4 people

Pantry

  • Pizzoccheri or buckwheat tagliatelle 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Green cabbage 300 g
  • Potatoes 300 g
  • Fresh sage 8 sprigs
  • Garlic 2 cloves

Dairy

  • Raclette cheese 200 g
  • Grated Parmesan 40 g
  • Butter 60 g

Allergens Gluten, Lactose

The step by step recipe

  1. Cut the potatoes into cubes and the cabbage into strips, then cook them in salted boiling water. 10 min

    Keep the pieces small so they cook quickly.

  2. Add the buckwheat pasta to the same water and cook it. 10 min

    If you can't find pizzoccheri, use buckwheat tagliatelle or whole wheat pasta.

  3. Melt the butter with the garlic and sage until it turns nutty brown. 4 min

    Remove the garlic as soon as it starts to color.

  4. Drain and layer in a warm dish, alternating pasta, vegetables, cheese cut into thin slices, and Parmesan.

    Alternate the layers, the cheese melts on contact with the hot pasta.

  5. Drizzle with sage butter and let it melt for five minutes in a hot oven before serving. 5 min

    A turn of black pepper is essential here.

Our tips to get it right

  • Pick a cabbage that isn't too thick so it cooks at the same pace as the potatoes and pasta.
  • Use a dish that goes from fridge to oven and serve straight from it, the heat keeps the cheese melted longer.
  • If your raclette cheese is very strong, mix it with a bit of Comté to soften the final taste.

The variations

  • Swap the raclette cheese for fontina or taleggio for a version closer to the Italian original.
  • For a quicker version, use potatoes that are already steamed and cut the vegetable cooking time in half.
  • Add a few pan fried pancetta cubes on top if you want a heartier, less purely vegetarian version.

What to serve it with

  • A sharp green salad
  • A glass of light red wine
  • Crusty rye bread

Storage

Pizzoccheri keeps for 2 days in the fridge in a sealed container. Reheat it in the oven rather than the microwave so the cheese melts again without turning rubbery. Freezing isn't recommended, the cheese and potatoes change texture once thawed.

Questions about this dish

Can you use a different pasta instead of pizzoccheri?

Yes, buckwheat tagliatelle or even whole wheat pasta works well if you can't find them. The flavor will be slightly less distinctive but the texture stays close.

Do you need a specific raclette cheese?

Not necessarily, what matters is that it melts well and has character. Fontina or taleggio come closer to the cheese traditionally used in Valtellina.

Can you make this dish ahead of time?

You can cook the pasta and vegetables ahead and keep them in the fridge. Layer everything and bake just before serving to keep the cheese melted.

Why cook the vegetables and pasta in the same water?

It saves you from dirtying several pots and the flavors mingle a bit during cooking. It's also faster for a dish that already takes time to assemble.

How long does it take to make pizzoccheri from Valtellina?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in pizzoccheri from Valtellina?

About 820 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pizzoccheri from Valtellina cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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