Pizzoccheri Valtellinesi (Buckwheat pasta with potatoes, chard and cheese)

    50 min

    This buckwheat pasta dish originated in the Valtellina valley in the Lombardy region of Italy. Robust and hearty, the pasta is cooked with cubes of potato and slices of chard, then baked with an abundance of local cheeses and butter to make a deliciously creamy, unique pasta dish. If you cannot get your hands on Casera or Bitto cheese, you can use Fontina, Montasio, Raclette or Gouda.

    2 people made this

    Serves: 4 

    • 200g chard leaves, sliced
    • 200g white potatoes, peeled and cubed
    • 200g pizzoccheri pasta
    • 50g butter, cubed
    • 200g Valtellina Casera cheese, sliced into cubes
    • 100g Bitto cheese, sliced into cubes

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Fill a large pot with water; add salt and bring to the boil. Add sliced chard, cubed potatoes and pizzoccheri pasta. Cook for 12 minutes.
    2. Preheat oven to 200 C / Gas 6.
    3. Drain pasta and vegetables; transfer into a baking dish. Mix in the cubes of butter and cheese.
    4. Bake in preheated oven for 30 minutes.
    5. Remove from oven and serve.


    You can replace the chard with spinach or Savoy cabbage, or use a mix of greens.

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