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 200 gr. of buckwheat flour, 50 gr. of flour 0, and 140 ml. of water until a dough forms.

Roll out the dough and cut it into strips to make the pizzoccheri.

In a pot, boil water with 30 gr. of salt and add the potatoes and verza (savoy cabbage) to cook until tender.

Add the pizzoccheri to the pot and cook until al dente.

In a separate pan, melt 70-80 gr. of butter and sauté 2 cloves of garlic and sage until fragrant.

Add the fagiolini (green beans) to the butter mixture and cook briefly.

Combine the cooked pizzoccheri, potatoes, and verza with the butter mixture.

Serve with grated parmigiano and formaggio bitto, and season with pepper.

Cooking Techniques

Spice Level:

Dietary

Allergens