Pizzoccheri alla Valtellina
Written by: Rachel Phipps
We’ve chosen a recipe inspired by Italian Alpine cuisine to celebrate the Olympic Winter Games in Northern Italy. Whether you’re tuning in to the action or simply missing the magic of the slopes and a taste of après-ski, this speedy, delicious dish brings a little mountain comfort straight to your table.
Pizzoccheri alla Valtellina is a super simple alpine dish from Lombardy that is perfect for a drizzly grey day. Traditionally, strips of buckwheat pasta (Pizzoccheri) are cooked with potatoes, cabbage, cheese and garlic butter, but we’ve used Northern Pasta Co.’s spelt pasta to replicate the nutty flavour of buckwheat, and The Garlic Farm’s Oak Smoked Black Garlic Butter as a speedy shortcut to turn this into a quick 20 minute dinner.
Instructions
Bring a large pot of very well salted water to the boil and add the diced potato. Cook for 3 minutes.
Add the pasta and chopped cabbage, and cook for a further 10 minutes.
Drain well, and return the potatoes, pasta and cabbage to the pan with the cheese and garlic butter. Stir well, until the butter has melted and the cheese has softened. Season with black pepper, nutmeg and a little more salt if needed before serving immediately. Buon appetito!
Ingredients
Available in store
- 1 large potato, peeled and diced
- 150g Northern Pasta Co. Gigli pasta
- 100g chopped savoy cabbage
- 70g Gruyère cheese, cubed
- 50g The Garlic Farm’s Oak Smoked Black Garlic Butter
- Freshly cracked black pepper
- Pinch of ground nutmeg