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Overhead shot of pizzoccheri della Valtellina in a rustic pot, melted Casera strands, crisped sage leaves, steam rising

Pizzoccheri della Valtellina with Crispy Sage Butter

Buckwheat pasta boiled with potatoes and cabbage, then layered with melted Casera and finished with crispy sage butter.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Main Course (Pasta)
Cuisine: Northern Italian
Calories: 665
Ingredients Method Notes

Ingredients
  

For the Pasta Pot
  • 400 g pizzoccheri (buckwheat pasta)
  • 300 g potatoes, waxy such as Yukon gold peeled, cut into 1 cm cubes
  • 300 g savoy cabbage sliced into ribbons
  • fine salt to taste; for the pasta water
For the Cheese and Butter
  • 150 g unsalted butter
  • 3 cloves garlic thinly sliced
  • 12 leaves fresh sage leaves
  • 250 g Casera cheese thinly sliced, or fontina/taleggio
  • 60 g Grana Padano grated
  • black pepper to taste

Method
 

Cook the Pasta and Vegetables
  1. Bring 5 to 6 liters of water to a boil in a 6-quart / 5.7 L stockpot and season generously with fine salt.
  2. Add the potato cubes and simmer 5 minutes until they start to soften at the edges.
  3. Add the sliced savoy cabbage and simmer another 5 minutes until wilted.
  4. Add the pizzoccheri and cook 10 to 12 minutes, stirring occasionally, until the pasta bends easily and the potatoes are fully tender when pierced with a fork. Buckwheat pasta has no gluten to hold it together, so pull it as soon as it's tender rather than waiting for a firmer bite.
Assemble and Finish
  1. While the pasta cooks, melt the unsalted butter in a small saucepan over medium heat, then add the garlic and fresh sage leaves and cook 2 to 3 minutes until fragrant and the butter turns golden. Remove from heat.
  2. Drain the pasta and vegetables, reserving a little cooking water, then layer half of the mixture in a warmed serving dish with a scattering of Casera cheese and Grana Padano.
  3. Add the remaining pasta and vegetables, top with the rest of the Casera cheese and Grana Padano, then pour the sage butter and garlic over the top and toss gently to combine before serving.

Notes

  • Cut potatoes and cheese to matching sizes for even cooking and melting.
  • Don't walk away from the browning butter, garlic burns within seconds.
  • Layer cheese between pasta, not just on top, for even melting.
  • Serve immediately, pizzoccheri stiffens fast as the butter cools.