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.
Cook the peeled and sliced potato in plenty of salted water along with the cleaned and chopped Swiss chard
After 15 minutes, add the pasta and finish cooking
Drain the pizzoccheri with the vegetables and transfer them to a serving bowl, alternating with thin slices of fontina
Melt the butter with the sage
Turn off the heat and add the oil, then season the contents of the bowl
Add the Parmesan cheese and serve
Pan
Pot
Knife
Cutting Board
Store in the refrigerator in an airtight container for up to 2 days.
Pizzoccheri is a typical dish from Valtellina, in Lombardy. It is a rich and hearty first course, perfect for winter.
Italia, Lombardia
| 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 |
