Ingredients with Measurements:
-1 pound of pizzoccheri (a type of flat, wide pasta)
-2 tablespoons of butter
-2 cloves of garlic, minced
-2 tablespoons of olive oil
-1/2 cup of freshly grated Parmesan cheese
-1/2 cup of freshly grated Fontina cheese
-1/2 cup of freshly grated Asiago cheese
-1/2 cup of cooked potatoes, diced
-1/2 cup of cooked Savoy cabbage, chopped
-1/4 teaspoon of freshly ground black pepper
-1/4 teaspoon of sea salt
Special Equipment Needed:
-Large pot
-Colander
-Large skillet
-Wooden spoon
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil.
2. Add the pizzoccheri to the boiling water and cook for 10 minutes, stirring occasionally.
3. Drain the cooked pizzoccheri in a colander and set aside.
4. In a large skillet, melt the butter over medium heat.
5. Add the garlic and sauté for 1 minute.
6. Add the olive oil and stir to combine.
7. Add the cooked pizzoccheri, Parmesan cheese, Fontina cheese, Asiago cheese, potatoes, and Savoy cabbage to the skillet and stir to combine.
8. Season with the black pepper and salt.
9. Cook for 5 minutes, stirring occasionally.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4 servings
Nutritional Information:
Calories: 434
Fat: 18g
Carbohydrates: 48g
Protein: 16g
Substitutions for Ingredients
-You can substitute the Parmesan cheese with Pecorino Romano cheese.
-You can substitute the Fontina cheese with Gruyere cheese.
-You can substitute the Asiago cheese with Cheddar cheese.
-You can substitute the potatoes with cooked cauliflower.
-You can substitute the Savoy cabbage with kale or spinach.
Variations:
-You can add cooked bacon or pancetta to the dish for added flavor.
-You can add cooked mushrooms to the dish for added texture.
-You can add cooked sausage to the dish for added protein.
-You can add fresh herbs such as parsley, basil, or oregano for added flavor.
Tips and Tricks:
-Make sure to cook the pizzoccheri until it is al dente.
-Make sure to stir the ingredients in the skillet frequently to prevent them from sticking to the bottom.
-You can add a splash of white wine to the skillet for added flavor.
Storage Instructions:
The leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The leftovers can be reheated in a skillet over medium heat until warmed through.
Presentation Ideas:
-Serve the pizzoccheri in individual bowls with a sprinkle of freshly grated Parmesan cheese on top.
-Garnish the dish with freshly chopped parsley or basil.
Garnishes:
-Freshly grated Parmesan cheese
-Freshly chopped parsley or basil
Pairings:
-This dish pairs well with a glass of white wine or a light beer.
Suggested Side Dishes:
-A side salad
-Roasted vegetables
-Garlic bread
Troubleshooting Advice:
-If the pizzoccheri is too dry, add a splash of white wine or vegetable broth to the skillet.
-If the dish is too salty, add a splash of lemon juice to balance out the flavors.
Food Safety Advice:
-Make sure to cook the pizzoccheri until it is al dente.
-Make sure to store the leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Pizzoccheri della Valtellina is a traditional dish from the Valtellina region of northern Italy. It is made with a type of flat, wide pasta called pizzoccheri, potatoes, Savoy cabbage, and various types of cheese. It is usually served as a main course and is often accompanied by a side salad or roasted vegetables.
Flavor Profiles:
This dish has a savory flavor with hints of garlic and cheese. The potatoes and Savoy cabbage add a subtle sweetness and the Parmesan, Fontina, and Asiago cheeses add a creamy, nutty flavor.
Serving Suggestions:
This dish can be served as a main course with a side salad or roasted vegetables. It can also be served as a side dish with grilled meats or fish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian