RSS Feed Facebook Flickr Twitter

Whole Grain Pizzoccheri (Buckwheat with Melted Cheese and Chard)

Home » Recipes » Whole Grain Pizzoccheri (Buckwheat with Melted Cheese and Chard)

Whole Grain Pizzoccheri (Buckwheat with Melted Cheese and Chard)

Segment featured in: 
Whole Grain Pizzoccheri

Pizzocheri is a dish of the Valtellina Valley in Piemonte, Italy that is made up of buckwheat tagliatelle that are cooked with cabbage and potatoes, and then served with bitto cheese, and melted sage butter. Here we use the buckwheat grain in its whole form, and add some crunchy apples and healthy Tuscan kale to the mix. We also use fontina cheese, as bitto is difficult to find in the United States.

1 cup buckwheat groats
2 cups water
2 red bliss potatoes, medium dice
1 small head of Napa cabbage, Savoy also works, rinsed and dried
1 bunch of Tuscan Kale, rinsed and dried (you can use Chard here as well)
1 honey crisp apple
2 cloves of garlic, crushed
2 T butter
2 T olive oil
4 -6 sage leaves, torn up with your fingers
¼ lb fontina cheese, small dice

Preheat the oven to 350°F.
Place buckwheat groats and water in a pot. Bring it to a boil, and then cover and simmer for 20 minutes, or until the water is full absorbed.
Cut the cabbage and kale into fine ribbons.
Bring a medium sized pot of water to boil. Cook the potatoes in the water, and when they are fork tender, add in the cabbage and kale. Cook for one minute more, until the kale and cabbage are softened.
Take the pot off the heat, and drain the vegetables, reserving about ¼ cup of liquid.
In a small saucepan, heat up the butter and olive oil with the garlic on medium low heat, adding in the sage once the butter has melted. Let the butter infuse on low heat for 5 minutes.
Chop up the apple into small dice. (You can do this earlier, but apples turn brown when exposed to air.) Mix the apples with the cabbage, kale, and potatoes. Add salt if you would like.
In a 8-inch square baking dish, place a layer of the cooked buckwheat groats, followed by a layer of the vegetables. Now add on the fontina cheese dice. Repeat the layers again and bake the dish for 15 minutes.

Buon Apetito!


I've not come across whole grain pizzoccheri yet,but after going through the whole recipe I can imagine that this new dish would be tasty,so I must try it as soon as possible.Thanks for sharing the recipe.Wheat Grinder

Great interview Chris. I always like to see interviewers who have done
their homework. And you’ve obviously had a lifetime of study. Intelligent questions on both topics.

Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img>
  • Lines and paragraphs break automatically.

More information about formatting options