Buckwheat pasta with melted butter, cheese, cabbage and potatoes
Pizzoccheri alla Valtellina is a dish of humble origins, traditional from Tiglio, a small village in Valtellina in the province of Sondrio. The traditional recipe provides that the pizzoccheri are cooked together with potatoes and seasonal vegetables, such as cabbage, chard, ribs, or green beans and then seasoned, in layers, in a hot pan, with a local cheese such as bitto or casera and lots of melted butter flavored with garlic. It is a first course, but since it is very substantial, some prefer to eat it as a single dish; a Sunday dish to enjoy with family or friends.
For the pasta:
For the sauce: