Photograph of the finished Pizzoccheri della Valtellina

Italy · Mì kiều mạch xào bắp cải khoai tây phô mai

Pizzoccheri della Valtellina

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat pizzoccheri noodles Buckwheat pizzoccheri noodles 14.1 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Fontina cheese Fontina cheese 8.5 oz
  • Photograph of Grated cheese Grated cheese 2.8 oz
  • Photograph of Unsalted butter Unsalted butter 4.2 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Sage leaves Sage leaves 12 leaves
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 2 g

Method

  1. 1 Peel the potatoes and cut them into cubes, and slice the cabbage into large strips.
  2. 2 Bring a pot of salted water to a boil, add the potatoes and cook for 5 minutes, then add the cabbage and pizzoccheri pasta and cook together for 12 minutes.
  3. 3 Meanwhile, melt the unsalted butter with the crushed garlic and sage leaves for 3 minutes until the butter turns chestnut brown, then remove the garlic.
  4. 4 Drain the pasta and vegetables, then arrange them in alternating layers with sliced Fontina cheese in a warm bowl.
  5. 5 Pour hot sage butter over the mixture, sprinkle with grated cheese and pepper, then mix well. Serve immediately while the cheese is still melted.
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