Light Pizzoccheri are a lighter variant of the classic dish from Valtellina. In this version, 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 with the cleaned chard cut into pieces in plenty of salted water.
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 cheese.
Melt the butter with the sage.
Turn off the heat and stir in the oil, then dress the contents of the serving bowl.
Add the grated 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 substantial first course, perfect for winter.
Italy, Lombardia
| Energy (kcal) | 203.34 |
| Carbohydrates (g) | 28.26 |
| of which Sugars (g) | 1.01 |
| Fat (g) | 6.97 |
| of which Saturates (g) | 4.08 |
| Protein (g) | 7.79 |
| Fiber (g) | 2.2 |
| Sale (g) | 0.22 |
