Site icon Easy Milano

Pizzoccheri Recipe

Pizzoccheri” is a phenomenal Italian recipe commonly found at ski resorts in northern Italy. This pasta dish, served generally in winter, is a tradition of Valtellina in Northern Lombardy. The recipe, not suitable for those lactose intolerant, has two fundamental ingredients, buckwheat pasta and mountain cheese, lots and lots of mountain cheese. There is no “light” version to this dish, attempting to reduce the cholesterol content of this recipe would be like drinking a bottle of rosé at the Oktoberfest.

The recipe in itself is not very hard. Here are the ingredients for 4 people:

125g butter
10 fresh sage leaves
4 cloves of garlic
2 mid-sized potatoes, peeled and cut in half-inch cubes
300g of Pizzoccheri (dried buckwheat pasta sold at most supermarkets)
250-300g of chard or alternatively savoy cabbage or chard
150-200g of mountain cheeses form Valtellina (mix 2 different ones: Bitto, Casera or similar)
100g of freshly grated Parmesan cheese
sea salt and freshly ground black pepper


Serve immediately.

Exit mobile version