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Pizzoccheri alla Valtellinese
In Italian Recipes

Pizzoccheri alla Valtellinese



Coming from the Northern Lombardy region of Italy, at the base of the Alps, this hearty casserole is a winner. Generously cheesy, all the vegetables pair well with the richness as does the buckwheat pasta. Very simple to make, it yields a generous casserole of delicious heart-warming food. Perfect for cold winter weather.

1 LB Pizzoccheri Buckwheat Pasta
½ Cabbage, Chunked
4 C Potatoes, Peeled and Sliced
1 ½ Sticks Butter
12 Cloves Garlic, Sliced
1 TBSP Ground Thyme
1 LB Fontina Cheese, Cut Into Chunks
¾ LB Grana Padano or Pecorino Romano, Grated
3 TBSP Olive Oil
¼ C Sea Salt
Water

Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme songs From The Past. c. 2009 Big Eye Music. Used by permission.

9 Comments

  3. @johndavis7944

    Hi Rivet.
    This is definitely a hearty meal having both pasta and potatoes = lots of carbs.

    The buckwheat pasta is right up my alley for me, being gluten intolerant. I have several pulse, vegetable and one buckwheat pastas.

    You can't go wrong with potato and cabbage, they go so well together. This is a great recipe and that garlic butter sauce, ooh la lah.

    One of my previous squeeze's is of Italian descent and although not a fantastic cook, she did make a surprise every now and then and one of them was a very similar recipe to this one using penne pasta, potato and blanched baby spinach as well as the garlic sauce and cheeses. It was a damn fine meal. Not sure about the thyme though.

    I like the Stanley Tucci cooking series and I remember his part in the movie Terminal among others.

    As always, great stuff John
    Cheers mate 👍😀🤤

  5. @MrMegaFredZeppelin

    Hey John😃Interesting Buckwheat pasta😁You always have the BEST International recipesThat looks most Excellent😋An Extra "BIG"👍🏻Have a great upcoming weekendROCK ON!!!!!!!🤘🏻🤙🏻✌🏻

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