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Recipe by Emporion
Light Pizzoccheri are 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 wholesome first course, perfect for those who want to enjoy the flavors of Valtellina without feeling weighed down.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Cook the peeled and sliced potato in plenty of salted water 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 soup tureen, alternating them with thin slices of fontina
Step 4 of 6: Melt the butter with the sage
Step 5 of 6: Turn off the heat and stir in the oil, then season the contents of the tureen
Step 6 of 6: Add the grana cheese and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving294 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 2,717 kJ649 kcal | 926 kJ221 kcal |
| Fat | 29.88 g | 10.18 g |
| of which saturated fatty acids | 12.24 g | 4.17 g |
| Carbohydrates | 77.01 g | 26.24 g |
| of which sugars | 2.67 g | 0.91 g |
| Fibre | 6.05 g | 2.06 g |
| Protein | 20.52 g | 6.99 g |
| Salt | 0.59 g | 0.2 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
