Pizzoccheri with savoy cabbage, potatoes and sage butter

Pizzoccheri (buckwheat pasta from Valtellina) with savoy cabbage, potatoes, fontina and hard cheese, with sage butter poured over. A hearty dinner in 40 minutes.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 623 kcal per serving
• Protein: 27 g
• Fat: 27 g
• Carbs: 64 g

Ingredients

• 300g potatoes
• 400g savoy cabbage
• 150g fontina
• 40g vegetarian hard cheese (Parmesan-style)
• 300g pizzoccheri
• 50g butter
• 1 garlic clove
• 1 tsp salt
• 8 sage leaves
• 1 pinch of pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · mixing bowl · sieve · grater

1. Peel the potatoes and cut them into 1 cm cubes. Cut the savoy cabbage into 2 cm wide strips, slice the fontina thinly and grate the hard cheese.
2. Cook the potatoes in a large pan of salted water for 5 minutes. Add the savoy cabbage and pizzoccheri and cook everything for 10 to 12 minutes until the pasta and potatoes are tender.
3. Heat the butter with the crushed garlic and the sage leaves in a small frying pan for 3 to 4 minutes until it foams and smells nutty.
4. Drain the pizzoccheri and vegetables. Layer them in a warmed bowl, alternating with the fontina and hard cheese.
5. Pour the sage butter over, remove the garlic and grind over some pepper. Toss everything once as soon as the cheese starts to melt and serve straight away.

Good to know

Pizzoccheri are wide buckwheat noodles from Valtellina in the Lombardy Alps. With savoy cabbage, potatoes and melted cheese, they're the classic meal for cold days there.

Swaps

Pizzoccheri → buckwheat tagliatelle or wholemeal tagliatelle. Fontina → Alpine cheese (such as Gruyère) or raclette cheese. Savoy cabbage → chard. Butter → ghee.

Cooking tips

Add the cabbage and pasta to the pan together so everything is done at the same time. The cheese melts on its own in the warmed bowl.

Storage

Keeps for 2 days in the fridge; bake in a baking dish at 180 °C for 15 minutes.

Allergens

Contains gluten and milk; no egg. Pizzoccheri are usually made from buckwheat and wheat flour. Suitable for children; in pregnancy, choose cheese made from pasteurised milk.

Frequently asked questions

How long does pizzoccheri keep in the fridge?

Keeps for 2 days in the fridge; bake in a baking dish at 180 °C for 15 minutes.