Pizzoccheri della Valtellina

Carleschi’s One-Plate Method (1 portion)

A simple, heartfelt dish of potatoes, Verza(Cabbage), Casera (Italian Cheese) and butter.

Made properly, with warmth and precision.

*Note: If you cannot find Casera, we recommend alternatives like Aged Lincolnshire Poacher, Cave-matured Cheddar, or semi-aged British Gouda.

Ingredients (1 portion)

  • 90–100 g pizzoccheri
  • 80–100 g potatoes
  • 70–90 g verza
  • 50 g cheese (Casera or British alternative) + grated Parmigiano
  • 35–40 g unsalted butter
  • 3–4 sage leaves (more if you love sage)
  • 1 garlic clove, halved or crushed
  • Salt for the water
  • No pepper.

 

Before you start (the prep matters)

Prepare everything before you turn on the heat:

Vegetables

  • Potatoes: peel and cut into 2 cm cubes
  • Verza: remove the thick stalks, then cut the leaves into generously wide strips (not too long)

Cheese (See note)

  • Casera: cut into 7–8 mm cubes
  • Parmigiano: grate generously
  • If using British cheese instead of Casera (Aged Lincolnshire Poacher, Cave-matured Cheddar, or semi-aged British Gouda), use 50 g total cheese + a good grating of Parmigiano for depth.

Plate or pan

You need one of the following:

  • A deep, thick ceramic plate (the best and most traditional)
  • OR a cast iron pan (but you must warm it on the hob first, and the result will be a little drier, less “soupy”)

And you need a lid or second plate large enough to cover it well.

Warm the plate by placing it on top of the pot while you cook, or by gently heating your cast iron on the hob.

 

Method

1. Bring water to the boil

  • Use only as much water as needed to cook everything.
  • A smaller volume means more flavour and a better final texture.
  • When the water boils, add the salt.

2. Cook the potatoes

  • Add the potato cubes.
  • Cook for 6 minutes.
  • Warm your plate on top of the pot while they cook.

3. Add the verza

  • Cook for 2 minutes.

4. Add the pizzoccheri

  • They normally need 9 minutes, but because they will rest under a lid:
  • Cook them for 7 minutes.
  • Once you add the pizzoccheri, start the butter.

5. Make the sage butter

In a small pan:

  • Melt the butter
  • Add the garlic
  • Add the sage leaves
  • Let it sizzle gently. The sage should crisp slightly.
  • Do not burn the butter. Remove the garlic when fragrant.

6. Build the plate

  • Lift the warmed plate, using a tea towel.

Use a slotted spoon to transfer:

  • potatoes
  • verza
  • pizzoccheri into the plate.

A little cooking water coming along is perfect — it helps everything emulsify.

Create one or two layers of:

  • pizzoccheri + vegetables
  • cheese cubes
  • grated Parmigiano

7. Finish

  • Pour the hot sage butter slowly over the dish.
  • Cover immediately with the lid or second plate.
  • Rest for 2–3 minutes.
  • The cheese melts, the starch and butter combine, and the whole dish settles into its proper texture.
  • Lift the lid at the table.

 

 

FAQ

Why must I prepare everything first?

Because once you start cooking, everything moves quickly.

Having potatoes, verza, cheese and butter ready ensures nothing overcooks.

Why use a thick ceramic plate?

It keeps a steady, gentle heat — ideal for melting cheese evenly without burning or cooling too fast.

Can I use cast iron?

Yes, but warm it on the hob.

The result will be a bit drier, less silky, less “brothy”. Still excellent, just different.

Why use only a little water?

A smaller volume creates a richer, starchier cooking liquid.

A spoonful of this naturally thickens and binds the dish once mixed with butter and cheese.

Why cook the pizzoccheri 2 minutes less?

Because they continue to cook under the lid for 2–3 minutes.

If you cook them the full 9 minutes, they will end up soft.

Why remove the garlic?

It gives aroma without dominating.

Valtellina pizzoccheri should taste of grain, butter, sage and cheese.

 

If I cook for two, do I just double everything?

Yes, you can simply double the ingredients — but keep these three rules:

  1. Use a bigger pot so the water keeps boiling.
  2. Use slightly more water, not double.
    • For 2 portions: 1.5 litres of water is perfect.
    • Timing stays almost the same:
    • Potatoes: 6 minutes
    • Verza: 2 minutes
    • Pizzoccheri: 7 minutes (even if they say 9 on the packet)

Everything else (cheese, butter, sage) can be doubled normally.

 

If I cook for four, should I multiply everything by four?

Ingredients: yes

Water and timings: no

Here is the easy rule:

✔️ Ingredients (multiply by 4)

  • Potatoes ×4
  • Verza ×4
  • Pizzoccheri ×4
  • Cheese ×4
  • Parmigiano ×4
  • Sage ×4
  • Butter ×3 to 3.5 (NOT ×4)

✔️ Water (do NOT multiply by 4)

Use 2.5 to 3 litres, not 4.

This keeps the starchy cooking water concentrated enough to create that silky, creamy finish.

✔️ Cooking times (small adjustments)

  • Potatoes: 7 minutes (instead of 6)
  • Verza: 3 minutes (instead of 2)
  • Pizzoccheri: 7 minutes (same as for 1 portion)

The extra minute for potatoes and verza compensates for the temperature drop when you add larger quantities.

✔️ Important: bigger bowl or multiple hot plates

For 4 portions you must use:

  • one large warmed ceramic serving bowl, or
  • 4 individual thick ceramic plates, warmed with steam

Cold plates ruin pizzoccheri instantly — the cheese won’t melt properly.

✔️ Resting time

  • Big shared bowl: 4–5 minutes under a lid
  • Individual plates: 2–3 minutes

 

Why does water scale differently from ingredients?

Because pizzoccheri rely on the starch and flavour in the cooking water.

If you use too much water, the “broth” is diluted and the final dish becomes dry.

 

Buon Apetito!

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