North of Lake Como is the Valtellina, in northern Lombardy bordering Switzerland. This valley is an alpine gem for breathtaking views, outdoor sports, wine, and food. The signature pasta is pizzoccherie, buckwheat tagliatelle with potatoes and cabbage, tossed with cheese and melted butter sauce flavored with garlic and fresh sage. It is absolutely one of the most delicious Italian pasta dishes, positively addictive! It is so popular, it is served in Switzerland, too.
Pizzoccherie is easy cooking, served year-round. Many farmhouse wives or massaie in the Valtellina choose according to season, substituting Swiss chard leaves or green string beans for Savoy cabbage. Buckwheat and wheat flour combine to make this pasta. Cut into short tagliatelle lengths then dried, it can be purchased in grocery stores, specialty shops, and online. Versatility is key. Make and serve as a bubbling hot, cheesy casserole or cook main ingredients together in one pot, then toss with cheese and melted butter sauce.
One pasta, two ways. Pizzoccherie with Savoy Cabbage as Baked Layered Casserole or Pizzoccherie with Swiss Chard in One-Pot Cooking. Both versions are included in the PDF.
Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights, volume, and inch/centimeter measurements, where applicable, making it easy to follow. One recipe PDF features two methods and photos. Ingredient information, substitutions, and creative ideas are included plus special techniques for cooking this wonderful pasta dish. Baking temperatures include F/C/Gas Mark for your convenience. Timing may vary with heat source. 8 first course or 6 main course servings. Baked Casserole Cook time: 12 minutes preparing ingredients and 15 to 20 minutes in oven; One-Pot Cook time: 12 to 15 minutes.