Name: Spaghetti Integrali come i Pizzoccheri (Wholemeal Spaghetti with Potato, Cabbage and Cheese)
Prep time: 40 min
Total time: 40 min
Yield: Serves 4-6 as a main course
Cuisine: Italian
Ingredients: 250 g (8 oz) Savoy cabbage, cut into thin strips; 125 g (4 oz) Gruyère cheese, cut into slivers; 65 g (2½ oz) unsalted butter; 1 shallot, chopped very finely; 125 g (4 oz) potato, cut into cubes; 1 garlic clove, chopped very finely; 50 g (2 oz) fresh parmesan cheese, grated; 425 g (14 oz) wholemeal spaghetti; salt and pepper

Preparation info

Serves
4-6
as a main course

Difficulty
Easy
Ready in
40 min

Appears in

Pasta-lover's Cookbook

By Anna Del Conte

Published 1994

About

In Valtellina, an Alpine valley in Lombardy, there is a lovely country dish called pizzoccheri, a type of pasta made with buckwheat flour. Dried pizzoccheri are, at the time of writing, only available in some Italian shops. However, wholemeal spaghetti, whose nutty taste is reminiscent of pizzoccheri, is a good substitute.

Ingredients

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Ingredients

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