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This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It’s a hearty, filling and incredibly delicious meal all made in one pot!
Pizzoccheri is a short, flat buckwheat pasta made with a mix of buckwheat flour and wheat flour. It’s most commonly found in this dish called Pizzoccheri della Valtellina which is buckwheat pasta, potatoes and cabbage mixed with butter and cheese. It’s a very easy recipe and whenever I make this is it gone in seconds, plates licked clean and all.
Pizzoccheri pronunciation and where to find it
Pizzoccheri – Pee-zoh-kay-ree
You should be able to find pizzoccheri pasta in an Italian speciality food store although if you can’t find it then you could use any type of short buckwheat or wholegrain pasta instead.
Ok can we talk about the cheese and butter for a second?
I mean omg fontina cheese is one of the best melting cheeses ever. It oozes perfectly whilst not loosing any flavour, it’s strong and delicious. When the pasta and veggies have been drained and still hot the fontina cheese is sprinkled over the top THEN comes the garlic butter. Why is garlic butter one of the best things on this earth? It’s just so incredibly delicious and it’s poured all over this pasta dish.
Mix it all together and you have yourself a large pot of comfort food heaven. Pasta, potatoes, cabbage covered in melted cheese and garlicy goodness.
How to make pizzoccheri pasta with cabbage and potatoes
You will need;
- Pizzoccheri or short buckwheat pasta
- fontina cheese
(1) First, peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. (2) Add the potatoes to salted boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes before adding the cabbage and pasta.
(4) Boil the potatoes, cabbage and pasta for around 10 minutes. Meanwhile, finely chop the garlic and add that to a pan with butter and a little oil. Fry the garlic in the melted butter for 1-2 minutes, don’t let it brown, set aside.
Drain the pasta and veg then add it back into the pot. Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg. Season with an extra pinch of salt and pepper and serve.
I told you, it’s comfort food heaven right?
I love that this is another “poor man’s” recipe using low-cost ingredients yet is filling and tasty (my favourite kinda food).
More poor man’s recipes to try;
- Pappa al pomodoro – Tomato bread soup
- Tuscan chickpea soup
- Bean stew with sausages
- Parmigiana di melanzane
- La cecina toscana – Tuscan chickpea flatbread
If you’ve tried this pizzoccheri pasta recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
- 10.5 oz (300g) pizzoccheri pasta
- 15 oz (430g) potatoes
- 10.5 oz (300g) cabbage
- 1 1/3 cups (130g) fontina cheese ,grated
- 4.4 oz (125g) butter
- 1 tsp olive oil
- 2 galric cloves
- salt and pepper , to season
- Bring a large pot of salted water to a boil. Peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. Add the potatoes to the boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes.
- Add the cabbage and pasta to the pot and boil for 10 minutes. Meanwhile, finely chop the garlic and add that to a small pan with butter and olive oil. Fry the garlic in the melted butter for 1-2 minutes, don't let it brown, set aside.
- Drain the pasta and veg then add it back into the pot. Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg. Season with an extra pinch of salt and pepper and serve hot.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here