Buckwheat is an important staple in the northern parts of Lombardy, and the grain is often ground into flour for making pasta – known locally as pizzoccheri. Served with cubes of potato, wilted cabbage and melted local cheese, it is a rustic dish traditionally served in the mountain villages of the region. Swap the Valtellina Casera and Parmesan cheeses for ones that are made using vegetable-based rennet if serving to vegetarians.
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