Modern Pizzoccheri Delight

About this recipe

Embrace the Italian Alps with a modern take on Pizzoccheri Delight. This comforting dish combines hearty buckwheat noodles, tender potatoes, wilted cabbage, and a rich blend of Parmesan and Fontina cheeses for a satisfying meal. Perfect for a cozy night in, this classic recipe is updated with streamlined cooking methods to save you time without compromising flavor.

Ingredients

• 8 oz buckwheat noodles
• 2 medium potatoes, peeled and cubed
• 4 cups shredded cabbage
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Fontina cheese
• 1/2 cup unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Directions

1. 1

   Cook the buckwheat noodles according to package instructions, then drain and set aside.

2. 2

   In a large pot, boil diced potatoes until tender, about 10 minutes. Add shredded cabbage and cook for 5 more minutes until wilted.

3. 3

   Melt butter over medium heat in a small saucepan. Add minced garlic and cook until fragrant, about 1-2 minutes.

4. 4

   In a large bowl, combine noodles, potatoes, cabbage, Parmesan cheese, Fontina cheese, melted butter, garlic, salt, and pepper. Toss to combine.

5. 5

   Transfer to a large baking dish. Bake at 375°F for 20-25 minutes until cheese is melted and bubbly.

6. 6

   Serve hot, garnished with additional Parmesan cheese and black pepper, if desired.