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Pizzoccheri

ITALY

Is this my new favorite pasta? Quite possibly. (The key is brown butter)

SUBMITTED BY

Claudia

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Pizzoccheri

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Ingredients
  

  • 250 g buckwheat pasta
  • 200 g salted butter grass fed recommended
  • 250 g Valtellina Casera DOP cheese or fontina or gouda
  • 150 g grated parmesan cheese
  • 200 g cabbage chopped
  • 250 g potatoes cut into small cubes
  • 1 clove garlic sliced
  • pepper to taste

Instructions
 

  • Cook the cabbage and potatoes in salted boiling water. Add the pasta after 5 minutes.
  • After about ten minutes, collect the pizzoccheri and veggies with a slotted spoon and pour part of them into a large pan or casserole dish. Sprinkle with grated parmesan cheese and chunks of Valtellina Casera DOP. Continue alternating the pizzoccheri/veggies and cheese.
  • Fry the butter with the garlic, letting it brown well, before pouring it onto the pizzoccheri.
  • Without stirring, serve the pizzoccheri piping hot with freshly ground pepper.

Notes

Recipe inspired by Accademia del Pizzocchero
Course: Dinner, Lunch
Region: Europe
Diet: Vegetarian
Keyword: Crowd-pleaser

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Pizzoccheri

Is this my new favorite pasta? Quite possibly. (The key is brown butter)

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