How to Make Pizzoccheri: Buckwheat Pasta, Cheese & Vegetables

Pizzoccheri is a traditional northern Italian dish from the Lombardy region, made with buckwheatpasta, potatoes, cabbage, and rich cheese like Casera. This comforting meal stands out for its nutty-flavored buckwheat pasta, which serves as a gluten-free alternative to regular pasta. Packed with fiber, protein, and essential vitamins, Pizzoccheri provides a nutritious, hearty meal. The combination of vegetables and cheese adds both nutritional value and flavor, making it a well-rounded option. However, the dish is high in calories due to the butter and cheese, so it’s best enjoyed in moderation, especially for those mindful of their calorie intake.

Ingredients:

• 300g buckwheat pasta (Pizzoccheri)
• 2 medium potatoes, peeled and cubed
• 1/2 small head of cabbage, chopped
• 150g Casera cheese, cubed (or any semi-soft cheese)
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup grated Parmigiano-Reggiano
• Salt and pepper to taste
• Fresh sage leaves for garnish (optional)

Instructions:

1. Prepare the Potatoes and Cabbage:

• Start by bringing a large pot of salted water to a boil. Add the cubed potatoes and cook for about 5 minutes. This initial cooking softens the potatoes, giving them a head start.
• After 5 minutes, add the chopped cabbage to the pot. Continue cooking for an additional 5 minutes. The cabbage should soften but retain some texture, providing a contrast to the creamy cheese and pasta.

2. Cook the Buckwheat Pasta:

• Once the potatoes and cabbage have cooked for 10 minutes in total, add the buckwheat pasta (Pizzoccheri) to the pot. Stir to ensure the pasta doesn’t stick together.
• Cook the pasta for 8 to 10 minutes, or until it reaches an al dente texture. Be sure to check the pasta as cooking times may vary slightly depending on the brand of buckwheat pasta used.

3. Sauté the Garlic in Butter:

• While the pasta and vegetables cook, melt the butter in a separate pan over medium heat.
• Add the minced garlic to the pan and sauté it for about 2 minutes, stirring occasionally, until it becomes fragrant. Be careful not to burn the garlic.

4. Drain the Pasta and Vegetables:

• Once the pasta is ready, drain the pot of its contents, keeping a small amount of cooking water. This will help to keep the dish moist when combining the ingredients later.

5. Combine the Ingredients:

• Return the drained pasta, potatoes, and cabbage back into the pot or a large mixing bowl.
• Pour the sautéed garlic and melted butter over the mixture. Stir gently to combine, making sure the pasta and vegetables are well-coated with the butter and garlic.

6. Add the Cheeses:

• Immediately add the cubed Casera cheese (or your chosen semi-soft cheese) to the pasta and vegetable mixture. Stir to distribute the cheese evenly. The heat from the pasta and vegetables will help melt the cheese, creating a creamy, rich coating.
• Sprinkle the grated Parmigiano-Reggiano over the top and stir again, allowing the cheese to melt and further enhance the dish.

7. Season and Garnish:

• Season the Pizzoccheri with salt and freshly ground black pepper to taste. The cheese will add some saltiness, so be cautious when adding extra salt.
• If desired, garnish the dish with fresh sage leaves for a burst of color and added flavor. The sage adds a savory, earthy note that complements the richness of the cheese.

8. Serve and Enjoy:

• Serve the Pizzoccheri hot, either in individual bowls or family-style on a large platter. The dish is best enjoyed immediately while warm and fresh.

Tips for Perfection:

• Butter and Cheese: Adjust the amount of butter and cheese based on your preference for richness. For a lighter version, use less butter or substitute with olive oil.
• Vegan Adaptations: To make this dish vegan, use plant-based cheese and replace butter with olive oil or vegan butter.
• Add-ins: For an extra touch, consider adding crispy pancetta or prosciutto for a meaty flavor, or roasted mushrooms for a vegetarian option.
• Serving Suggestions: Pair with a side salad for a complete meal or serve as a main course on its own.

Enjoy this traditional, hearty Italian dish that brings the flavors of Lombardy into your home!

Frequently Asked Questions and Additional Information

1. What is the origin of Pizzoccheri?

Pizzoccheri is a traditional dish from the Valtellina region in Lombardy, northern Italy. It dates back to the Middle Ages and reflects the rustic cuisine of the mountainous area. The dish is rooted in the use of locally available ingredients like buckwheat, potatoes, cabbage, and cheese. Historically, Pizzoccheri was considered a humble meal, prepared by farmers to sustain their families during the cold seasons. Today, it is celebrated as a comforting and hearty dish that showcases the flavors of Lombardian culinary heritage.

2. What are the possible substitutes for some ingredients?

• Casera Cheese: If Casera cheese is unavailable, you can use Fontina, Gruyère, or even a mild cheddar as substitutes. For a sharper flavor, Asiago or Taleggio can also work well.
• Butter: Replace butter with olive oil for a lighter option or margarine for a vegan alternative.
• Buckwheat Pasta: If buckwheat pasta is unavailable, whole-grain pasta or gluten-free pasta made from alternative grains can be used.

3. How can the dish be served in different ways?

• Additional Ingredients: Add crispy pancetta or prosciutto for a meaty twist. For a vegetarian variation, roasted mushrooms or caramelized onions can enhance the flavors.
• Toppings: Sprinkle toasted breadcrumbs or crushed nuts like walnuts for added texture.
• Presentation: Serve Pizzoccheri in individual bowls with a garnish of fresh herbs like parsley or sage for an elevated presentation.

4. Can the recipe be made fully vegan?

Yes, the recipe can be adapted to be fully vegan:

• Use vegan cheese substitutes made from nuts or soy for both Casera and Parmigiano-Reggiano.
• Replace butter with extra-virgin olive oil or a plant-based butter alternative.
• Ensure the buckwheat pasta is vegan by checking for egg-free options.

5. How can the calorie content be reduced?

To make the dish lighter and more calorie-friendly:

• Use low-fat cheese or reduce the quantity of cheese used.
• Substitute butter with olive oil in a smaller quantity.
• Increase the proportion of vegetables like cabbage and potatoes to reduce the pasta-to-vegetable ratio.
• Avoid adding extra salt if the cheese used is already salty.

6. Nutritional Insights and Portion Control

While Pizzoccheri is nutritious, moderation is key due to its high-fat content from cheese and butter. For a balanced meal:

• Serve smaller portions (about 1 cup per person) alongside a side salad.
• Limit the use of butter to 2 tablespoons instead of 4.
• Use reduced-fat cheese options without compromising the taste.

7. Is the dish suitable for people with gluten intolerance?

Yes, the dish can be gluten-free if you use buckwheat pasta made entirely from buckwheat flour. Ensure that the pasta is certified gluten-free, as some commercially available buckwheat pastas may include wheat flour.

8. How long can the dish be stored? How should it be reheated?

• Storage: Pizzoccheri can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: To reheat, place it in a pan over low heat with a splash of water or broth to restore moisture. Alternatively, use a microwave on medium power, stirring occasionally for even heating.

9. Can the dish be prepared in advance?

Yes, you can prepare parts of the dish in advance:

• Cook the vegetables and pasta, then store them separately.
• Prepare the garlic butter and refrigerate.
• Assemble and heat the dish just before serving to maintain the freshness and texture of the ingredients.

Nutritional values and benefits:

300g Buckwheat Pasta (Pizzoccheri)

• Calories: 330
• Carbohydrates: 70g
• Protein: 12g
• Fat: 2g
• Sodium: 10mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin B6: 0.3mg (15% DV)
• Folate: 30mcg (8% DV)
• Minerals:
• Iron: 2.5mg (14% DV)
• Magnesium: 80mg (20% DV)
• Benefit: Buckwheat pasta is a great gluten-free alternative to regular pasta. It is rich in fiber, protein, and essential minerals like iron and magnesium. Buckwheat is also a good source of antioxidants, which help reduce inflammation and promote heart health.

2 Medium Potatoes (about 300g)

• Calories: 250
• Carbohydrates: 57g
• Protein: 5g
• Fat: 0g
• Sodium: 10mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin C: 27mg (45% DV)
• Vitamin B6: 0.4mg (20% DV)
• Minerals:
• Potassium: 950mg (27% DV)
• Benefit: Potatoes are an excellent source of vitamin C, which supports the immune system, and potassium, which helps regulate blood pressure. They are also rich in complex carbohydrates, providing long-lasting energy.

1/2 Small Head of Cabbage (about 250g)

• Calories: 60
• Carbohydrates: 14g
• Protein: 3g
• Fat: 0g
• Sodium: 30mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin C: 60mg (100% DV)
• Vitamin K: 80mcg (67% DV)
• Minerals:
• Calcium: 70mg (7% DV)
• Benefit: Cabbage is a low-calorie vegetable rich in vitamin C and vitamin K. Vitamin C supports immune function and skin health, while vitamin K plays a key role in blood clotting and bone health. Cabbage is also a good source of fiber, which aids digestion.

150g Casera Cheese (or any semi-soft cheese)

• Calories: 450
• Carbohydrates: 2g
• Protein: 30g
• Fat: 36g
• Sodium: 600mg
• Cholesterol: 100mg
• Vitamins:
• Vitamin A: 350 IU (7% DV)
• Vitamin B12: 1.2mcg (20% DV)
• Minerals:
• Calcium: 400mg (40% DV)
• Benefit: Casera cheese is rich in protein and calcium, which are essential for muscle repair and bone health. It also provides a good amount of vitamin B12, which supports nerve function and energy production. However, it is high in fat and sodium, so it should be consumed in moderation.

4 Tablespoons Butter (60g)

• Calories: 420
• Carbohydrates: 0g
• Protein: 0g
• Fat: 48g
• Sodium: 80mg
• Cholesterol: 120mg
• Vitamins:
• Vitamin A: 1,500 IU (30% DV)
• Minerals:
• Calcium: 20mg (2% DV)
• Benefit: Butter adds richness and flavor to the dish. It is a good source of vitamin A, which is important for vision, immune function, and skin health. However, due to its high fat content, it should be used in moderation.

2 Cloves Garlic (6g, minced)

• Calories: 9
• Carbohydrates: 2g
• Protein: 0.4g
• Fat: 0g
• Sodium: 1mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin C: 1.3mg (2% DV)
• Minerals:
• Calcium: 10mg (1% DV)
• Benefit: Garlic contains sulfur compounds with anti-inflammatory and antioxidant properties. It may help reduce cholesterol levels, improve heart health, and enhance immune function.

1/2 Cup Grated Parmigiano-Reggiano

• Calories: 220
• Carbohydrates: 2g
• Protein: 20g
• Fat: 14g
• Sodium: 400mg
• Cholesterol: 60mg
• Vitamins:
• Vitamin A: 250 IU (5% DV)
• Vitamin B12: 0.8mcg (13% DV)
• Minerals:
• Calcium: 600mg (60% DV)
• Benefit: Parmigiano-Reggiano is a high-protein cheese that is rich in calcium, which supports bone health. It also provides vitamin B12, which is essential for nerve function and energy production. While it adds flavor and nutrition, it should be consumed in moderation due to its high sodium and fat content.

Salt and Pepper (to taste)

• Calories: 0
• Carbohydrates: 0g
• Protein: 0g
• Fat: 0g
• Sodium: Variable
• Cholesterol: 0mg
• Vitamins:
• No significant vitamins
• Minerals:
• Sodium: Depending on the amount used
• Benefit: Salt enhances the flavor of the dish, while pepper adds a touch of spice. Both are used to season and balance the flavors of the Pizzoccheri.

Fresh Sage Leaves (optional)

• Calories: 2
• Carbohydrates: 0.5g
• Protein: 0.1g
• Fat: 0g
• Sodium: 1mg
• Cholesterol: 0mg
• Vitamins:
• Vitamin A: 40 IU (1% DV)
• Vitamin K: 8mcg (7% DV)
• Minerals:
• Calcium: 10mg (1% DV)
• Benefit: Sage is an herb with anti-inflammatory properties. It is rich in antioxidants and has been linked to cognitive health, digestive support, and improved immune function.

Summary of Nutritional Benefits:

Pizzoccheri is a balanced dish that provides protein, healthy fats, and a range of vitamins and minerals. The buckwheat pasta is a fiber-rich, gluten-free option, while potatoes and cabbage provide essential vitamins like C and K. The cheese adds protein, calcium, and vitamin B12, supporting muscle and bone health. Butter and garlic offer additional flavor and nutrients like vitamin A and antioxidants. Finally, the Parmigiano-Reggiano and sage enhance the flavor while offering more calcium and beneficial compounds. This dish is a satisfying and nutritious meal, ideal for a hearty lunch or dinner.