We can all agree: the Northern Italy specialty of pizzoccheri tastes best when cooked in the traditional method, in true Valtellina style: with a variety of cheeses, usually Bitto and Casera, plus the mixed vegetables, cabbage, ribs, and potatoes. The smell of garlic sautéed with butter and sage is intoxicating, giving these strips of buckwheat pasta an incredible flavor. Every now and then, however, you may want to use a different version of the classic pestèda seasoning mix traditional to the area for pizzocheri. Maybe you don’t have the ingredients for it at home or maybe you just want a lighter, more refreshing version of the dish for dinner. Here are some alternative pizzocheri recipes to surprise and delight!
Pizzoccheri: are they gluten-free?
A false myth about pizzoccheri: many have said that they are perfect for those suffering from celiac disease. But be careful; while it is true that buckwheat does not contain gluten, most pizzocheri recipes (especially pre-packaged pizzocheri) mix the buckwheat flour with 00 flour that does contain gluten. However, it is possible to find gluten-free pizzocheri on the market if you look for it. Or you can just prepare them at home!
Pizzoccheri with vegetables
Pizzoccheri is a pasta dish, after all. And just like other pasta dishes, you might want to occasionally alternate the original recipe with something a little different. For a light and colorful dish full of vitamins, try pizzoccheri with vegetables – it’s great even for summer! Just prepare a pan of mixed seasonal vegetables cut into cubes (such as peppers, carrots, eggplant, and zucchini) and let them cook in some extra-virgin olive oil and a clove of garlic. Add a spoonful of tomato paste if you like. If the vegetables dry out too much, add half a ladle of water from the pasta. Season the pizzoccheri and serve them sprinkled with parmesan cheese and a fresh basil leaf.
Pizzoccheri with taleggio cheese and pears
If you really can't imagine pizzoccheri without the cheese, here's the recipe for you. Melt some taleggio cheese in a pot with a little milk to make a cream. Cut some pears into cubes on the side. Boil the pizzocheri in plenty of salted water and once cooked, mix with cheese and pears. Serve warm.
Pizzoccheri with speck and zucchini
In a non-stick saucepan, brown some thinly cut speck. Do not add other seasonings or oil because the will release its own flavor and fat. Separately, slice the zucchini and fry with extra-virgin olive oil and garlic. Season the pizzoccheri with zucchini and bacon. If you think the pasta is too dry, add a tablespoon of cream. Sprinkle with grated parmesan cheese to taste.
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