Buckwheat fusilli with potatoes, cheeses, and toasted hazelnuts 🐿️🍝 | Autumn recipe from Valtellina
A warm, fragrant recipe that is perfect for autumn, bringing to the table the goodness of buckwheat, the softness of mountain cheeses, and the crunchiness of toasted hazelnuts. A rustic yet refined dish, born from the tradition of Valtellina, that uniquely combines simplicity and flavor. 🍁🧄
The combination of Fontina or Bitto, cream and potatoes makes it all creamy and enveloping, while the hazelnuts provide an irresistibly contrasting texture. An original variant of classic pizzoccheri, ideal for those looking for a seasonal comfort food, nutritious and full of flavor.
🛒 Ingredients for 4 people
- 320 g of buckwheat fusilli
- 100 g of shelled and chopped hazelnuts
- 100 g of cooking cream
- 200 g of Fontina or Bitto, cut into chunks
- 400 g of potatoes, diced
- 40 g of grated grana
- 120 g of butter
- 1 clove of garlic
- Salt and pepper to taste
👩🍳 Preparation
- In a pan, toast the hazelnuts with the butter, one clove of garlic, and the cooking cream over low heat. Set aside.
- In a pot, bring plenty of salted water to a boil.
- Add the diced potatoes, and after 5 minutes, add the buckwheat fusilli. Cook for another 12-15 minutes.
- Drain the pasta and potatoes well and pour everything into a large bowl.
- Layer the ingredients: first pasta and potatoes, then cheese chunks, the grated grana, and finally the toasted hazelnuts with the cream.
- Gently mix to let the cheeses melt and serve hot.
✨ A complete first course rich in nuances, ideal to enjoy on cool days to warm the heart and palate!
The image of the dishes is purely indicative and may not necessarily match the recipe exactly.
📚 Recipe taken from Calendario Valtellinese 2016 – created by Marco Flematti
