Pizzoccheri alla Valtellina
Buckwheat tagliatelle with potatoes, cabbage and melted cheese in sage butter, a hearty dish from the Alps.
- Time50 min
- LevelMedium
- Costabout £1.61 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Bring a large pan of salted water to the boil. Add the potatoes and cook for 8 minutes.
8 min - 2
Add the cabbage and pasta to the same pan and cook for 8 minutes until the pasta is tender.
8 min - 3
Meanwhile, melt the butter in a small pan with the garlic and sage until it smells nutty and golden.
4 min - 4
Drain the pasta and vegetables, keeping a mug of the water.
- 5
Layer a third of the pasta in a warm dish, then fontina and parmesan. Repeat twice.
- 6
Pour over the sage butter and toss gently, adding a splash of water if it needs loosening. Serve straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.