Pizzoccheri pasta with greens
Here is a lovely dish with ancient roots that brings with it all the flavour of traditional family dinners after a long day of work in the fields, where the country life forges the body and soul of men and women. We are in the Valtellina area of Lombardy in Italy, and the canton of Grisons: the homeland of pizzoccheri, and where since the Middle Ages buckwheat has been grown. And it is with this rustic and tasty grain that the pizzoccheri pasta is made, still revered today for its distinctive taste. A few potatoes, a little swiss chard and cheese and, with a few very simple ingredients, you have a dish that from originally being part of the common people’s cuisine became a dish of the nobility over the centuries, and is now a part of our home life too, especially during the cold evenings of winter.
Ingredients
* approximate values per serving
Preparation
Prepare the dough for the pizzoccheri pasta, mixing flour, a pinch of salt and water. Knead well until you get a smooth, consistent ball. With a pasta maker, pull through as much dough as you need and roll it out on a clean, floured work surface. Cut the "tagliatelle" with a pastry cutter, trying to be as regular as possible. Boil a pot of water. Cut the potatoes into small cubes and the swiss chard into small pieces and boil them for a few minutes in salted water. Then add the pizzoccheri pasta to cook in the water along with the chard and potatoes. Melt the butter in a small pan with two cloves of garlic (which you will subsequently remove) to flavour. Grate the cheese and set aside. Once the pasta is cooked, drain everything and transfer to a baking dish, alternating layers of pizzoccheri with layers of cheese, until all the ingredients are used. Finally, add the melted butter and serve.
Step by step
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Add the water to the buckwheat flour
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Pull the pasta through the pasta maker
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Cut out thick tagliatelle strips
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Finely dice the potato
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Cut the chard into pieces
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Boil the chard and potatoes together for 5 minutes
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Melt the butter with a garlic clove for flavouring
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Grate plenty of Valtellina cheese for serving
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Boil the pizzoccheri in the potato and chard cooking water
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Mix the potatoes, chard, pasta, Valtellina cheese and melted butter together
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Additional information
Pizzoccheri with Potatoes and Swiss Chard
Pizzoccheri can be easily enriched with the addition of potatoes and Swiss chard, creating a delicious and nutritious combination. To prepare this variant, simply boil diced potatoes together with the Swiss chard, so they soak up the cooking water. After draining the vegetables, they are combined with the pizzoccheri and seasoned with melted butter, garlic, and a generous sprinkle of Grana Valtellina DOP. This dish is not only flavorful but also a great way to enjoy vegetables in a different format, perfect for a family lunch or a dinner with friends. The combination of flavors makes pizzoccheri with potatoes and Swiss chard a rich and hearty dish, ideal for colder days.
Pizzoccheri Piemontese with Butter and Garlic
This version of pizzoccheri is inspired by the Piedmontese tradition, where butter and garlic play a fundamental role in the seasoning. After boiling the pizzoccheri and vegetables, the garlic is sautéed in butter until golden, and then everything is combined. A touch of Grana Valtellina DOP adds creaminess and flavor, making this preparation an authentic comfort food. Ideal for those who love traditional dishes, pizzoccheri Piemontese are perfect for a family dinner or to surprise guests with a dish rich in history and local flavors. Each bite is a tribute to the rustic cuisine of Piedmont, which knows how to warm the heart and palate.
Light Pizzoccheri without Butter
For those who desire a lighter version of pizzoccheri, it is possible to prepare a variant without butter, replacing it with a drizzle of extra virgin olive oil. This not only reduces calories but also offers a healthier alternative, keeping the flavors of the dish intact. The Swiss chard and potatoes can be steamed to best preserve their nutritional properties, and Grana Valtellina DOP can be used in smaller quantities for a touch of flavor without weighing down the dish. Light pizzoccheri are an excellent choice for those following a balanced diet, allowing you to enjoy a traditional dish without sacrificing lightness. Perfect for those who are mindful of their figure, these pizzoccheri do not disappoint.
Nutritional Benefits of Pizzoccheri and Approximate Calories
Pizzoccheri, made with buckwheat flour, offer numerous nutritional benefits. This type of flour is naturally gluten-free and rich in fiber, helping to improve digestion and maintain a sense of fullness. Additionally, Swiss chard is an excellent source of vitamins A, C, and K, as well as minerals like iron and calcium. Potatoes, although rich in carbohydrates, provide immediate energy and are a good source of vitamin B6 and potassium. On average, a serving of pizzoccheri can contain about 400-500 calories, depending on the ingredients and quantities used. By choosing to limit seasonings and use fresh vegetables, it is possible to enjoy a nutritious and balanced dish.
Can Pizzoccheri be Frozen?
Yes, pizzoccheri can be frozen to preserve their freshness and flavor. It is advisable to freeze them after cooking, ensuring they cool completely. To prevent them from sticking together, it is helpful to spread them out on a tray in a single layer and freeze for a couple of hours before transferring them to a food bag or airtight container. This way, they can be stored for several weeks. When you want to enjoy them, simply cook them directly in boiling water without thawing for optimal results. This solution is perfect for those with little time who wish to prepare a traditional dish quickly and conveniently.