Homemade buckwheat pasta with potatoes, savoy cabbage and lots of cheese and browned butter. Had to take some liberties and use Fontina because Casera is nowhere available here.
Awesome meal for a rainy autumn night. I'll add the recipe I used in a comment
by Subject_Slice_7797
4 Comments
[link to the recipe on cucchiaio.it](https://www.cucchiaio.it/ricetta/ricetta-pizzoccheri-valtellina/)
I don’t make pasta myself often, but this one is sufficiently easy and basically nothing can go wrong with it. Worth a bit of kneading and rolling for such a luscious meal
my family originally comes from the area of pizzoccheri.. nostalgia galore! ..such a low-key, tasty and wonderful meal, buon appetito!
I just want to point out something about “original recipe”. I’m from valle Camonica (that is on the side of Valtellina that is the Valley pizzoccheri came from).
There are no original ingredients. It is a poor dish that people made with what they had in the house. Someone used spinach instead of cabbage or whatever they had available at the moment, or someone used to a onion In the melted butter and someone used garlic instead ecc. So Is the same with the cheese, they just put the cheese they had at the moment. It doesn’t even matter if it is a more fresh cheese or a more seasoned cheese. It’s all about personal taste.
My personal favourite is with cabbage, soft cheese like fontina (usually I use a Toma), and with melted butter that I flavoured by putting half an onion inside it when melting (and then removed)
Bravo!!! One of my very favorite fall meals.