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.
Cook the peeled and sliced potato in plenty of salted water 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 soup tureen, alternating them with thin slices of fontina
Melt the butter with the sage
Turn off the heat and stir in the oil, then season the contents of the tureen
Add the grana 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 of Valtellina, in Lombardy. It is a rich and hearty first course, perfect for winter.
Italia, 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 |
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