*Pizzoccheri della Valtellina
Pizzoccheri is a classic pasta from the Valtellina region among the peaks of the central Italian Alps. Here is the traditional recipe for you to try and enjoy, Pizzocheri alla Valtellina!
-1 lb Traditional Pizzoccheri pasta
-3/4 lb gold potatoes or similar, quartered
-1 cup of butter
-3/4 lb savoy cabbage or spinach, shredded
-1 lb grated fontina cheese or similar
-1/3 lb grated parmesan cheese
-4 sage leaves, shredded
-2 garlic cloves, thinly sliced
-salt and black pepper to taste
In a large saucepan of salted, boiling water, boil the potatoes and cabbage or spinach for 5 minutes.
Next add the Pizzoccheri and boil for another 12-15 minutes.
While your pizzoccheri is cooking, add 2 tbls of butter in a separate sauté pan, heat but don't burn, then sauté the garlic and sage until the garlic is golden. Careful not to burn the garlic.
Remove from pan and set aside.
When the pasta is done, drain the contents of the pot then put in your serving bowl while still hot. Do not rinse!
Add the fontina, butter, parmesan, and sautéed garlic and sage. Add salt to taste.
Serve hot with a sprinkle of black pepper to taste.