Pizzoccheri della Valtellina, a typical dish from Alpine Italy

Yes, in bastapasta we also eat pasta… not regularly, but if we do, then it has to be special! This recipe is a typical one from Valtellina -an Alpine region in northeastern Italian Lombardy- and its main ingredient is a type of pasta made with buckwheat flour, called pizzoccheri, served with vegetables and cheese.

The recipe has equal proportions of pasta, potato and a seasonal green, which can be chard, collard greens, savoy cabbage, kale or spinach. It is also served in successive layers divided by a semi-fat cheese that will melt in the heat of the layers. Finally, a generous amount of melted butter is poured on top with a clove of garlic or sage leaves, to give it more flavor. At the risk of angering purists, I have decided to change this last step.

The steps of the preparation:

Bring plenty of salted water to a boil in a deep pot, and add the peeled and cut potato.

Since the three main ingredients will cook together in the same pot, we must calculate when to add the pasta and vegetables later. In many restaurants the potato is served in rather large pieces, I prefer to cut it into slices. In the first case, it will take 15 minutes, in the second, 10 will be enough. In any case, it is always better to have room to continue cooking for a few more minutes.

The pasta will be added in second place. It should take about 12-15 minutes, but always check this with the manufacturer’s instructions on the package.

Meanwhile we cut the vegetables into small pieces, getting rid of the hardest parts (in the case of collard greens, kale, cabbage or chard). Any greens will cook in the last five minutes, included the spinach.

During these last minutes, grate the Casera PDO cheese. When the pasta is ready, strain and serve in layers, interspersing the grated cheese between them. Finish with freshly ground pepper and parmesan (or grana) cheese on top. In case you go for the traditional way, melt separately buttter with a clove of garlic and/or sage leaves, and pour over the pizzoccheri.

Tips and tricks:

1. As I have already mentioned, I usually skip the last step, and simply put a little butter on the bottom of the dish before serving. The result may then be drier for some people, but it will also be less fatty.
2. If you want to go the traditional way, flavor the butter by melting it together with a clove of garlic or sage leaves, and then discard them before serving.
3. The local cheese used to melt it is the Casera PDO, but we can replace it with Fontina or similar. I used the closest option I had: a mountain cheese from the Swiss Engadine (a neighboring region of Valtellina behind the Swiss border).
4. In order to keep the pizzocheri hot and allow the ingredients to melt and integrate well, preheat slightly a tray in the oven and serve on it.