Baked Pizzoccheri

Here is a recipe for making delicious Baked Pizzoccheri, a variation on the classic method of boiling in water.

Ingredients

• 300 g of Valtellina pizzoccheri (buckwheat tagliatelle)
• 200 g of potatoes, peeled and diced
• 150 g of casera cheese (or fontina), diced
• 100 g of Parmesan cheese, grated
• 200 g of savoy cabbage, sliced
• 1 clove of garlic
• 100 g of butter
• Salt and pepper to taste
• A pinch of nutmeg if desired
• Breadcrumbs for dusting

Preparation

1. Preheat the oven to 180 °C.
2. Bring a large pot of salted water to a boil and cook the potatoes for about 5 minutes.
3. Add the savoy cabbage and continue to cook for another 5 minutes.
4. Add the pizzoccheri and simmer everything according to the instructions on the pizzoccheri package, usually between 12-15 minutes, until al dente.
5. In the meantime, melt the butter in a pan and add the garlic to flavor it. Brown the garlic until golden and then remove it.
6. Drain the pizzoccheri with the potatoes and savoy cabbage, keeping some of the cooking water aside.
7. In a baking dish, create a layer with some of the pizzoccheri, potatoes, and savoy cabbage. Add the diced casera (or fontina), and sprinkle with the Parmesan.
8. Proceed with another layer of pizzoccheri, potatoes, and savoy cabbage, then casera and Parmesan, until all ingredients are used up.
9. Evenly pour the garlic-flavored melted butter over the layers in the dish.
10. Dust the surface with breadcrumbs to get a crispy crust after baking and a pinch of nutmeg if desired.
11. Bake for about 20 minutes or until the surface is golden and the cheese has fully melted.
12. Before serving, let the baked pizzoccheri rest for a few minutes.

Curiosity

Traditionally, pizzoccheri are prepared and served immediately after boiling in water. However, the baked version has spread because of its taste and convenience, especially when you want to prepare the dish in advance or if you are looking for a more gratinated and substantial texture.