Pizzoccheri della Valtellina is a hearty buckwheat pasta dish from the Italian Alps, layered with Savoy cabbage, potatoes, melted cheese, butter, garlic, and sage. Rich, comforting, and deeply satisfying, it is one of Lombardy's most beloved traditional mountain recipes.
Bring a large pot of salted water to a boil.
Add the diced potatoes and cook for 5 minutes.
Stir in the chopped Savoy cabbage and cook for another 5 minutes.
If Valtellina Casera cheese is unavailable, Fontina makes an excellent substitute. Serve immediately while the cheese is fully melted and stretchy. Traditional pizzoccheri are made with buckwheat pasta, which gives the dish its distinctive earthy flavor.
Add the pizzoccheri and cook according to the package directions until al dente.
While the pasta cooks, melt the butter in a small saucepan over medium heat.
Add the sliced garlic and sage leaves, cooking until the garlic is lightly golden and fragrant. Remove from the heat.
Drain the pasta, potatoes, and cabbage together.
In a warm serving dish, layer one-third of the pasta mixture, followed by one-third of the Casera cheese and Parmigiano-Reggiano.
Repeat the layers until all ingredients are used.
Pour the hot garlic and sage butter evenly over the top.
Let the dish rest for 2 to 3 minutes so the cheese melts completely.
Toss gently before serving and season with freshly ground black pepper.
