Pizzoccheri (Buckwheat pasta with cabbage, potatoes and lots of butter)

Pizzoccheri is a substantial, earthy buckwheat pasta dish from Valtellina, the northeast, mountainous part of Lombardy, near to the Swiss border. It is an earthy dish with lots of cheese and butter, with potatoes and savoy cabbage,  suitable for cold weather and big appetites – comfort food. Actually, there is also a lighter, more spring-like version of pizzoccheri, where cabbage is replaced by fagiolini, fine spring green beans. In other words, there is always a right time to enjoy this beautiful pasta dish. Continue reading