Pizzoccheri della Valtellina IGP comes from the mountainous Valtellina region of Lombardy, where snow melts into river headwaters and hearty cuisine is the norm. Pizzoccheri is a food that has earned the distinguished label of geographical protection due to its significance as a regional dish. It is a flat, short pasta made from semolina and buckwheat which is cooked with cabbage, potato and alpine cheese. Buckwheat has been grown in the Alpine regions of Italy for thousands of years. It is a high protein, high fiber food which is also rich in antioxidants.
PIZZOCCHERI ALLA VALTELLINESE
Serves 4-6
500g Moro Pizzoccheri
1 quarter Savoy cabbage, roughly chopped
2-3 medium-sized potatoes, diced into cubes
150g Fontina, Comte, or other semi-hard Alpine cheese, grated
Fresh sage leaves (about 4-6), roughly chopped
2-3 garlic cloves, roughly chopped
Butter, for serving
Extra Virgin Olive Oil
Set a large pot of salt boiling water over high heat. Add the potatoes and cabbage and cook for about 5-7 minutes.
Add the pasta to the boiling water and stir well. It will cook in about 12-15 minutes.
While the pasta is cooking, add about 3 Tbs olive oil to a small skillet and set on medium heat. Add the garlic and cook until fragrant, about 1 minute, stirring so it doesn't burn. Add the sage leaves and allow to saute for another 1-2 minutes. Take off the heat and set aside.
Drain the pasta and add a knob of butter to the pasta and stir through. Have a large baking dish at the ready. Set your oven to 180C. Spoon a layer of the pasta mixture into the baking dish and sprinkle with some of the cheese, layering pasta with cheese until it is all in the baking dish, and you have cheese sprinkled on the top. Drizzle the garlic/sage/olive oil on the top, then set in the oven for 4-5 minutes until the cheese is melted.
Pair it with a great red wine as per the collection!
