Ingredients with Measurements:
- 1 pound of pizzoccheri pasta
- 2 cups of cubed Valtellina Casera cheese
- 1 cup of cubed potatoes
- 1 cup of cubed onions
- 1 cup of cubed carrots
- 1 cup of cubed celery
- 1/2 cup of unsalted butter
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Skillet
- Wooden spoon
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add salt to the water.
2. Add the pizzoccheri pasta to the boiling water and cook for 10-12 minutes or until al dente.
3. While the pasta is cooking, melt the butter in a skillet over medium heat.
4. Add the onions, carrots, and celery to the skillet and cook until they are tender.
5. Add the potatoes to the skillet and cook until they are tender.
6. Add the heavy cream to the skillet and stir until it is well combined with the vegetables.
7. Add the cubed Valtellina Casera cheese to the skillet and stir until it is melted and well combined with the vegetables.
8. Drain the cooked pasta in a colander and add it to the skillet with the cheese and vegetables.
9. Stir everything together until the pasta is coated with the cheese and vegetable sauce.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 600
Fat per serving: 35g
Carbohydrates per serving: 50g
Protein per serving: 20g
Substitutions for ingredients:
- Valtellina Casera cheese can be substituted with fontina cheese.
- Potatoes can be substituted with sweet potatoes.
- Heavy cream can be substituted with half-and-half.
Variations:
- Add cooked bacon or pancetta to the skillet for a smoky flavor.
- Add cooked spinach or kale to the skillet for a healthier option.
- Use different types of cheese, such as Parmesan or Gorgonzola, for a different flavor.
Tips and tricks:
- Be sure to cook the pasta al dente to avoid it becoming too mushy.
- Use a wooden spoon to stir the cheese and vegetables to prevent the cheese from sticking to the skillet.
- Reserve some of the pasta water to add to the skillet if the sauce becomes too thick.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pizzoccheri in individual bowls or on a large platter.
Garnishes:
Garnish with chopped parsley or grated cheese.
Pairings:
Pair with a glass of red wine, such as a Chianti or Barbera.
Suggested side dishes:
Serve with a side salad or garlic bread.
Troubleshooting advice:
If the cheese sauce is too thick, add some reserved pasta water to thin it out.
Food safety advice:
Be sure to cook the vegetables and potatoes thoroughly to avoid any foodborne illnesses.
Food history:
Pizzoccheri is a traditional dish from the Valtellina valley in northern Italy. It is typically made with buckwheat pasta, potatoes, and cheese.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve as a main course for lunch or dinner.
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Region: Italian