Pizzoccheri alla Valtellinese Recipe

This recipe is probably one of my favorite recipe. It combines such easy ingredients but the outcome is so delicious that It's hard to beat.
5 from 5 votes
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Course: Pasta
Cuisine: Italian
Keyword: buckwheat, pizzoccheri
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 627kcal
Author: Nonna Box


  • 16 ounces Pizzoccheri pasta You can purchase it in dried or fresh form (or get our Lombardy box which comes with it).
  • 1/4 cup Valtellina Casera cheese cubed - Note: If you live outside of Italy, it's probably going to be easier for you to find Fontina cheese. Other alternatives that fare very well with this recipe include Beaufort, Gruyere, Edam, Emmental, or Gouda. Any cheese with a smoky flavor can really lend a wonderful touch to this dish.
  • 1/4 cup Grana Padano or Parmigiano Reggiano cheese grated - As with the Valtellina Casera cheese, Grana Padano can be harder to find outside of Italy, but Parmigiano Reggiano is always a quality bet.
  • 2 sticks Butter Go for unsalted butter, as this is typically the butter of choice in Italy.
  • 1 cup Potatoes peeled and cubed - You can get away with virtually any type of potato for this dish, with the possible exception of new potatoes.
  • 1 pound Cabbage freshly chopped - The most popular pick for this dish is savoy cabbage, as that's what is commonly used in Italy. However, you can substitute Swiss chard, spinach or even purple cabbage in its place if need be.
  • 2 cloves Garlic chopped - If garlic doesn't work well with your system (we'll just leave it at that), you could try substituting chives instead, but this could significantly alter the flavor of the dish. Another option is to just leave the garlic out entirely.
  • Salt and pepper add to taste - Some cooks forego the salt due to the sodium content of the cheeses, but pepper is a definite must.


  • Sautee the garlic in the butter on low heat for about 5 minutes (or until soft).
  • Boil the cubed potatoes in salted water for about 5 minutes.
  • Add cabbage to the same pot in which you're boiling the potatoes, and allow it to cook for an additional 5 minutes.
  • Now add the pizzoccheri pasta into that same pot, lower the heat just a little, and cook for an extra 5-7 minutes or until soft.
  • While your pasta is cooking, go ahead and coat a baking casserole dish with butter, and preheat your oven to 400 degrees Fahrenheit.
  • Now drain the potatoes, pasta and cabbage. Fold the Fontina cheese and the sauteed garlic butter into the mixture, adding more butter as needed to ease the mixing process.
  • Pour the entire mixture into the casserole dish and top it off with the grated grana/Parmesan cheese.
  • Pop it in the oven and bake for about 10 minutes, or until you see that the cheese on top has nicely melted.
  • Remove the dish from the oven and allow to cool for a few moments.
  • Eat up!


Calories: 627kcal | Carbohydrates: 36g | Protein: 11g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 135mg | Sodium: 599mg | Potassium: 522mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1645IU | Vitamin C: 47.9mg | Calcium: 205mg | Iron: 3.2mg
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