Buckwheat fusilli with bresaola, cabbage, and provolone 🥬🧀 | Typical Valtellinese recipe
An authentic first course that celebrates the Alpine tradition and the symbolic products of Valtellina: buckwheat fusilli, bresaola, and cabbage come together in a simple, nourishing, and flavorful recipe. The spicy provolone adds character and intensity, making everything even more delicious. 🌄✨
Perfect for the colder seasons, this dish is an excellent alternative to the classic pizzoccherata, and it is quick to prepare, yet surprisingly rich in aromas and flavors. A perfect mix of rusticity and creaminess, in an original and flavorful pasta format.
🛒 Ingredients for 4 people
- 320 g of buckwheat fusilli
- 120 g of bresaola, sliced
- 400 g of cabbage
- 200 g of spicy provolone, in cubes
- 100 g of grated grana
- 120 g of butter
- 1 clove of garlic
- Some sage leaves
- Black pepper, to taste
- Coarse salt, for cooking
👩🍳 Preparation
- Cut the cabbage into pieces and cook it in plenty of salted water.
- When the water starts to boil, add the buckwheat fusilli and cook for 12-15 minutes, or according to the package instructions.
- In a large skillet, sauté the bresaola with butter, one crushed garlic clove, and some sage leaves.
- Drain the pasta and cabbage, then sauté them in the skillet with the bresaola.
- Add the spicy provolone, the grated grana, and a generous sprinkle of black pepper.
- Gently mix until the cheese starts to melt and combine all the ingredients.
- Serve hot in deep plates.
✨ A complete, enveloping first course rich in tradition, perfect for a table with all Valtellinese flavors!
The image of the dishes is purely indicative and may not correspond exactly to the recipe
📚 Recipe taken from Calendario Valtellinese 2016 - created by Marco Flematti
