Pizzoccheri valtellinesi

buckwheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while being more affordable.

grated cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Parmesan cheese

🥗Healthier: Pecorino Romano

💰Cheaper: grated cheddar

Pecorino offers a similar taste profile.

Prepare the pizzoccheri dough by mixing 400 g of buckwheat flour and 100 g of 00 flour with 300 ml of water until a smooth consistency is achieved.

Roll out the dough and cut it into short, wide strips resembling tagliatelle.

In a large pot, boil water and add the verza and diced potatoes, cooking until tender.

Add the pizzoccheri to the pot and cook until they float to the surface.

In a separate pan, melt 200 g of butter and sauté the minced garlic until fragrant.

Drain the pizzoccheri and vegetables, then layer them in a serving dish with 300 g of Latteria cheese and 100 g of Parmigiano, pouring the melted butter and garlic over the top.

Cooking Techniques

Spice Level:

Dietary

Allergens