La ricetta dei veri Pizzoccheri dell'Accademia

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.

Mix buckwheat flour and all-purpose flour in a bowl.

Boil water in a large pot and add salt.

Add diced potatoes and cook for 5 minutes.

Stir in chopped savoy cabbage and cook for an additional 5 minutes.

Add pizzoccheri pasta to the pot and cook according to package instructions.

In a separate pan, melt butter over low heat and sauté minced garlic until fragrant.

Drain the pasta and vegetables, reserving some cooking water.

Combine pasta, potatoes, and cabbage with the garlic butter in the pan.

Add grated cheese and mix well, adding reserved water as needed to create a creamy texture.

Season with black pepper and salt to taste.

Serve hot, garnished with additional cheese if desired.

Cooking Techniques

Spice Level:

Allergens