Baked buckwheat noodles with cheese, courgettes and potato

Baked buckwheat noodles with cheese, courgettes and potato

Pizzoccheri della valtellina

By
From
Pasta
Serves
4
Photographer
Laura Edwards

This classic recipe from the valley near Milan is made in various versions. Sometimes the noodles are served just with cabbage and potatoes, sometimes with added spinach. I have also tried it with courgettes and potatoes, as here, and it works very well. The most important thing is the pizzoccheri, which are noodles made from buckwheat flour. You can make these fresh – if you can find the flour – or buy them dried in a packet, they look like short tagliatelle. They come from the Valtellina valley, which also has a very good semi-hard cow’s milk cheese, Bitto. (Bresaola, the cured beef, also comes from the Valtellina.)

Ingredients

Quantity Ingredient
300g dried pizzoccheri pasta
300g courgettes, trimmed and cubed
300g waxy potatoes, peeled and cubed
salt and pepper, to taste
200g bitto cheese, or fontina or toma, cut into small cubes
60g unsalted butter
80g parmesan, freshly grated
2 garlic cloves, peeled and finely sliced

Method

  1. Preheat the oven to 180°C.
  2. Put the pasta, courgettes and potatoes into a large saucepan full of boiling salted water, and cook until everything is tender, about 12 minutes.
  3. Drain well, then mix with the Bitto cheese, 40g of the butter and 60g of the Parmesan. Put in a suitable ovenproof dish. Sprinkle with the remaining Parmesan and bake in the preheated oven for about 20 minutes.
  4. Meanwhile, melt the remaining butter in a pan with the sliced garlic and heat until foaming. Remove the pizzoccheri from the oven and spoon over the melted garlic butter and season with salt and pepper. Serve hot. A good glass of Sassella red wine will be complementary.

Alternatives

  • You could replace the courgettes with the more traditional cabbage, or you could use spinach or even quartered Brussels sprouts.
Tags:
Antonio
Carluccio
pasta
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