Light Pizzoccheri
Light Pizzoccheri is a lighter version of the classic Valtellina dish. In this version, Swiss chard replaces the traditional cabbage and less butter is used. The result is a tasty and healthy first course, perfect for those who want to enjoy the flavors of Valtellina without feeling heavy.
Ingredients
- Pizzoccheri type pasta
180G - Swiss chard
100G - Potato
1 - Fontina cheese
40G - Butter
20G - Grated parmesan cheese
20G - Sage
6Leaves - Saltto taste
- Extra virgin olive oil
2Tablespoons
Preparation
- STEP 1 OF 6
Cook the peeled and sliced potato in plenty of salted water along with the cleaned and chopped Swiss chard
- STEP 2 OF 6
After 15 minutes, add the pasta and finish cooking
- STEP 3 OF 6
Drain the pizzoccheri with the vegetables and transfer them to a serving bowl, alternating with thin slices of fontina
- STEP 4 OF 6
Melt the butter with the sage
- STEP 5 OF 6
Turn off the heat and add the oil, then season the contents of the bowl
- STEP 6 OF 6
Add the Parmesan cheese and serve
Suggestions
Pan
Pot
Knife
Cutting Board
General Information
Storage notes
Store in the refrigerator in an airtight container for up to 2 days.
More information
Pizzoccheri is a typical dish from Valtellina, in Lombardy. It is a rich and hearty first course, perfect for winter.
Origin
Italia, Lombardia
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 234.57 |
| Carbohydrates (g) | 26.68 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 10.98 |
| of which Saturates (g) | 4.48 |
| Protein (g) | 7.57 |
| Fiber (g) | 2.62 |
| Sale (g) | 0.17 |
- Proteins7.57g·16%
- Carbohydrates26.68g·56%
- Fats10.98g·23%
- Fibers2.62g·5%