Buckwheat pasta bake

Buckwheat pasta bake

Pizzoccheri della valtellina

By
From
Vegetables
Serves
6
Photographer
Laura Edwards

Near Milan and bordering on Switzerland is the Valtellina, a charming valley that produces, among other things, good wine, the famous bresaola and the no less famous Bitto cheese. The latter, combined with buckwheat pasta (buckwheat grows well in this area), produces a very flavoursome baked pasta speciality.

Ingredients

Quantity Ingredient
350g pizzoccheri
200g green beans, topped, tailed and halved, or spinach or Swiss chard, chopped
200g potatoes, peeled and diced
250g bitto cheese, or fontina or taleggio, cubed
100g parmesan, freshly grated
100g unsalted butter
freshly grated nutmeg
10 fresh sage leaves, chopped
3 garlic cloves, peeled and finely sliced
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. Cook the pasta in salted water together with the beans (or the other greens) and the diced potatoes until tender, about 15 minutes. Drain.
  3. Layer some of the mixture in a large ovenproof dish, and sprinkle with the cubed cheese and Parmesan. Layer in this way again, until all the ingredients have been used.
  4. In a pan, heat the butter until foaming. Add the nutmeg, sage and garlic, and pour over the vegetables in the dish. Bake in the preheated oven for 25 minutes. Mix with a serving spoon and serve.
Tags:
Carluccio
vegetables
vegetarian
Italian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again