Pizzoccheri

For your Shopping Cart:

A traditional dish from Valtellina in the Italian Alps made with pizzoccheri noodles, chard, potatoes and bitto cheese. Pizzoccheri are a type of tagliatelle, made with buckwheat flour. If you can’t find pizzoccheri noodles in your local specialty market, fettuccine are a great substitute.

Ingredients:

• 1 (1-pound) package DeLallo Fettuccine
• 1 tablespoon DeLallo Extra Virgin Olive Oil
• 2 sticks of butter
• 1 large leek, rinsed and cut into 1-inch rounds
• 2 cloves garlic, smashed
• 6 large fresh sage leaves
• 2 potatoes, peeled and cut into 1-inch cubes
• 1 pound Swiss chard, roughly chopped
• 1 cup Bitto Cheese of Fontina, freshly grated
• 1/2 cup DeLallo Grated Parmesan Cheese
• DeLallo Natural Sea Salt
• Fresh ground black pepper

Directions:

Heat a large skillet over medium-high heat. Add the olive oil, butter, leek, garlic and sage; cook until the leeks are soft. Remove garlic cloves.

Preheat oven to 350˚F.

In a large pot, bring salted water to a boil. Add the potatoes and boil on medium-high heat until potatoes are just starting to get tender. Add the chard to the water and boil for 3 minutes. Add the fettuccine to the water. Boil for 5 more minutes, then drain, reserving about 1 cup of pasta water for to finish sauce. The pasta should be still quite underdone and firm.

In an oven-safe wide ceramic dish, build layers of the pasta, potato and chard mixture, the butter and leek mixture and the grated cheeses. Bake for 5 to 8 minutes, or until the cheese is melted. Add salt and pepper to taste.

Serve straight from the oven with extra Bitto Cheese and an earthy red wine.

Serves 4 to 6 Printer-friendly version