Pizzoccheri della Valtellina with Swiss chard is a traditional and less common variation of the classic Valtellina recipe that usually features savoy cabbage. In this version, passed down to me by my grandmother, chard replaces the cabbage, giving the dish a more delicate and fresh flavor. It is the perfect recipe for winter lunches to enjoy with the family.
Have you been to Italy, tasted Pizzoccheri, and now want to recreate them at home? The recipe is simple, but you need to pay close attention to the cooking times. The real challenge is the ingredients: Pizzoccheri pasta, cheeses like Branzi or Casera, and Parmigiano Reggiano are all essential. You cannot replace them with ‘something similar’—it just wouldn’t be authentic Pizzoccheri.
Peel the potatoes and cut them into small cubes. Clean the chard by removing the tough part of the stem and chop the leaves roughly. Slice the Bitto and your other chosen cheese into thin strips. The cheese must be thin enough to melt easily.
Bring a large pot of salted water to a boil. Add the chard first, and after 5 minutes, add the potatoes. After another 15 minutes, add the pizzoccheri and cook according to the package instructions (usually about 10 minutes for dried pasta, less if fresh).
In a small pan, melt the butter with the garlic cloves and sage leaves, being careful not to burn the butter. As soon as the garlic turns golden, turn off the heat. If you don't like whole garlic in your dish, you can remove it at this stage.
Drain the pizzoccheri along with the potatoes and chard. In a large serving bowl, create 2 or 3 layers in this order: pizzoccheri with vegetables, sliced cheeses, grated Parmigiano Reggiano, and finally the melted sage butter. Mix well to combine all the flavors and serve very hot.
Leftovers: Any leftover pizzoccheri can be reheated the next day in a pan or in the oven with an extra sprinkle of grated cheese. The flavor will be even more intense!
Fun Fact: Did you know that buckwheat, the main ingredient of pizzoccheri, originated in Siberia and Central Asia? It arrived in Europe during the Middle Ages. In Italy, it found its ideal home in Valtellina, where it became a culinary symbol thanks to its rustic nature and intense flavor.
