Pizzoccheri

Probably the only buckwheat pasta used in Italy, pizzoccheri comes from the Valtellina, a valley in Lombardy not far from Milan, and is popular in many northern regions. Traditionally served with cabbage, potatoes and cheese, as here, it is quite a rich dish which could be served as a main course. It is, however, especially loved by vegetarians. If you can find ready-made pizzoccheri you will need 350 g (12 oz).