Pizzoccheri, and : A Delicious Italian Comfort Dish

If you’re looking for a hearty, filling, and meal, look no further than pizzoccheri. This Italian classic features a combination of buckwheat noodles, broccoli, and potatoes, all cooked together with garlic, cheese, and butter for a rich and satisfying dish that’s perfect for cold winter nights or anytime you need a little comfort food.

What is Pizzoccheri?

Pizzoccheri is a type of pasta made from buckwheat flour, usually cut into short, flat ribbons. It’s a speciality of the Valtellina region of northern Italy, located in the Italian Alps, and is traditionally served with melted butter, garlic, and a mix of shredded cheeses such as Parmesan, Fontina, and Gorgonzola.

What Makes Pizzoccheri with Broccoli and Potatoes So Delicious?

While pizzoccheri is delicious on its own, the addition of broccoli and potatoes takes it to the next level. The potatoes add a starchy, comforting base to the dish, while the broccoli provides a fresh, green contrast to the rich pasta and cheese. Together, they create a flavour and texture combination that’s hard to beat.

How to Make Pizzoccheri with Broccoli and Potatoes

Making pizzoccheri with broccoli and potatoes is surprisingly simple, and the results are well worth the effort. Here’s how to do it:

Ingredients:

– 200 g pizzoccheri noodles
– 1 medium potato, peeled and diced
– 1 head of broccoli, chopped into florets
– 2 cloves of garlic, minced
– 100g grated Parmesan cheese
– 100g grated Fontina cheese
– 50g Gorgonzola cheese, crumbled
– Salt and pepper, to taste
– Butter, for frying

Instructions:

1. Boil a large pot of salted water and add the pizzoccheri noodles. Cook for 10-12 minutes until al dente. Reserve a cup of pasta cooking water before draining.

2. In a separate pan, fry the potato cubes until they are golden and crispy. Remove and keep aside.

3. In the same pan, add the broccoli florets and garlic. Fry until the broccoli is tender and the garlic is fragrant.

4. Add the cooked potatoes and noodles to the pan with the broccoli. Mix well.

5. Add a ladle of the pasta cooking water, a handful of Parmesan cheese, and a knob of butter to the pan. Stir well and add the Fontina cheese.

6. When all the cheese has melted, add black pepper to taste. Add the Gorgonzola cheese.

7. Serve hot, topped with additional Parmesan cheese.

Voila! You now have a heaping plate of pizzoccheri with broccoli and potatoes, a delicious and hearty Italian comfort dish that’s sure to warm you up on a chilly evening. Enjoy!

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