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Pizzoccheri
Aosta (Valle d'Aosta) — Mother recipe · en it
A traditional dish from the Valle d'Aosta, featuring hard wheat vermicelli, Swiss chard, and caciocavallo cheese.
📷 FakirNL — CC BY-SA 3.0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · media
Ingredients
- 300g of hard wheat vermicelli
- 500g of Swiss chard
- 300g of caciocavallo cheese
- 200g of pancetta
- 2 onions
- 2 garlic cloves
- 500ml of meat broth
- 30g of butter
- salt and pepper to taste
- 100ml of olive oil
Method
- In a pan, cook the pancetta in olive oil and finely chopped onions until the pancetta is golden brown.
- Add the garlic and cook for another 2 minutes.
- In a pot, bring the meat broth to a boil and add the hard wheat vermicelli.
- Cook for 15-20 minutes or until the vermicelli is al dente.
- Cut the Swiss chard into small pieces and mix with butter.
- Arrange the vermicelli in a serving dish, layering with the Swiss chard and caciocavallo cheese.
- Serve hot, garnished with chopped garlic.
The story
Pizzoccheri is a traditional dish from the Valle d'Aosta region, tracing its origins back to the agricultural roots of the area, where Swiss chard and cheese were the main available ingredients.
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