The authentic Pizzoccheri from Valtellina: buckwheat pasta cooked with potatoes and cabbage, layered with Casera cheese and finished with sizzling sage butter.
The ultimate Italian mountain comfort food.
🍝 INGREDIENTS (for 2 servings)
• 180 g pizzocheri pasta
• 200 g potatoes
• 150 g Savoy cabbage or Swiss chard
• 120 g Casera cheese
• 40 g grated Parmesan cheese
• 80 g butter
• 2 garlic cloves
• Sage, to taste
• Salt, to taste
Ingredients and steps with timestamps:
0:07 Vegetables in the pot
0:14 Add the pizzoccheri
0:21 Flavored butter
0:28 Cheeses
0:35 Assembly
0:42 Boiling butter
0:49 Final trick
⸻
Chef’s Tip:
Add a teaspoon of water to the butter while it sizzles — it becomes beautifully glossy.
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Welcome to Pilando with Ivan. Before we start, check out this style. The official white apron and chef’s hat can be found below. Stop before everything burns. Subscribe below and turn on the notification bell. At least this way we’ll do one thing right today. Okay, now let’s really continue. Did you know that real piter stretch more than fresh snow? Stay until the end and I’ll reveal the trick to melting cheese just like in a mountain hut. Take and cut 200 g of potatoes and 150 g of savoy cabbage. And into the pot they go in boiling water. Now we add 180 g of pizzokeri. They have to cook together with the vegetables. It’s the sacred rule of the people from Valtina. In the meantime, in a small saucepan, put 80 g of butter, two cloves of garlic, and some sage. In a bowl, prepare 120 g of cacera cheese and 40 g of granite cheese. Now, in a slightly warm baking dish, alternate a layer of pito, then a layer of cheese, then poker again, and then cheese again. Now, place the baking dish on top of the pot with the cooking water and add a final layer of cheese. Then, cover it with a kitchen towel. Now remove the towel, mix a little and pour the hot butter on top. Then remove the garlic. Here they are. The pizzeri from Valtilina. Melty, buttery, and incredibly fragrant. Look at how creamy the casera cheese is. The mountain hot cloth covers the pot for 2 minutes with the heat off. The residual heat melts the bitto cheese perfectly, turning it into an incredibly creamy, irresistible sauce. You’ll find the complete step-by-step recipe in the description below. If you enjoyed it, leave a like and I’ll see you in the next recipe here on Padalando Conivan. Oh. Oh. Oh, and I almost forgot. Remember to subscribe and turn on the notification bell so you won’t miss any flavor bombs.
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