Light Pizzoccheri is a lighter version 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 weighed down.
Cook the peeled and sliced potato with the cleaned and chopped chard 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
Melt the butter with the sage
Turn off the heat and add the oil, then dress the contents of the bowl
Add the grated Parmesan cheese and serve
Padella
Pentola
Coltello
Tagliere
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.
Italy, 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 |
