Ingredients with Measurements:
- 500g Pizzoccheri pasta
- 200g potatoes, peeled and diced
- 200g savoy cabbage, chopped
- 200g Valtellina Casera cheese, grated
- 100g butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- Nutmeg to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
- Grater
Step-by-step instructions:
1. Bring a large pot of salted water to a boil.
2. Add the Pizzoccheri pasta and cook for 10 minutes.
3. Add the diced potatoes and chopped savoy cabbage to the pot and cook for an additional 5 minutes.
4. Drain the pasta, potatoes, and cabbage in a colander.
5. In a large skillet, melt the butter over medium heat.
6. Add the minced garlic and cook until fragrant, about 1 minute.
7. Add the drained pasta, potatoes, and cabbage to the skillet and toss to combine.
8. Add the grated Valtellina Casera cheese and toss until melted and well combined.
9. Season with salt, pepper, and nutmeg to taste.
10. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 590
- Fat: 34g
- Carbohydrates: 50g
- Protein: 22g
Substitutions for ingredients:
- Pizzoccheri pasta can be substituted with any type of short pasta.
- Savoy cabbage can be substituted with any type of cabbage.
- Valtellina Casera cheese can be substituted with any type of hard cheese.
Variations:
- Add cooked bacon or pancetta for a meatier version.
- Substitute the potatoes with butternut squash for a sweeter version.
- Add chopped walnuts for a crunchy texture.
Tips and tricks:
- Be sure to use a large pot to cook the pasta, potatoes, and cabbage to prevent overcrowding.
- Reserve some of the pasta water to add to the skillet if the dish is too dry.
- Use a good quality cheese for the best flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a skillet over medium heat, adding a splash of water if needed.
Presentation ideas:
- Serve in individual bowls or on a large platter.
Garnishes:
- Sprinkle with chopped parsley or chives.
Pairings:
- Serve with a glass of red wine, such as Nebbiolo or Barbera.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the cheese doesn't melt properly, try adding a splash of milk to the skillet.
Food safety advice:
- Be sure to cook the pasta, potatoes, and cabbage until tender to prevent any foodborne illnesses.
Food history:
- Pizzoccheri alla Valtellinese is a traditional dish from the Valtellina valley in northern Italy.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Italian