I spent Christmas in Italy this year with my friend Sara and her family, and, as is to be expected, ate many tasty dishes.  I’ve got the recipes for a few, so for the next few days, we’ll be taking a break from Spanish food and exploring some Italian recipes.  🙂

Pizzoccheri della Valtellina

Serves 4

320 grams Pizzoccheri

100 grams potatoes

125 grams butter

125 grams cabbage, chicory, or spinach

100 grams semi-fat cheese (Valtellina Casera recommended)

100 grams parmesan cheese

2 garlic cloves


Put the diced potatoes in a pot of boiling, salted water.  Add the chopped vegetables, after five minutes, add the pasta (the pizzoccheri), boil 12-15 minutes (this is a pasta not preferred al dente, and thus has a long boiling time).  Drain the pasta, put some in a bowl, cover with thinly sliced parmesan cheese.  Add the semi-fat cheese (thinly sliced).  Alternate ingredients in layers.  Top with melted butter cooked with garlic.  Sprinkle with pepper to taste.  Serve in warm dishes.

What is “pizzoccheri”, you ask?  http://en.wikipedia.org/wiki/Pizzoccheri