The Italian Alps aren’t just about soaring peaks and powder snow. They’re also home to a rich culinary heritage, where hearty flavors and local ingredients reign supreme. Today, we’re tackling a dish that encapsulates this spirit: the Lasagnetta Valligiana from the renowned Ristorante Le Motte in Oga, a mountaintop village near Bormio. Helmed by the passionate Lazzeri brothers, Le Motte isn’t just a restaurant; it’s a culinary ambassador, preserving generations-old recipes and transforming them into unforgettable experiences. So, grab your baking dish, your adventurous spirit, and get ready to conquer this Alpine lasagna like a pro!
A Legacy Steeped in Mountains: Le Motte and the Lazzeri Brothers
Nestled amidst breathtaking scenery, Le Motte is just a stone’s throw from the Italian-Swiss border. It’s also a haven for those seeking authentic Alpine fare, prepared with love and respect for tradition by the Lazzeri brothers. Their dedication to local ingredients and time-honored recipes shines through in every dish, and today, we’re unveiling the secrets of their iconic Lasagnette alla Valligiana.
More Than Just Layers: The Heart of the Alpine Lasagna
Unlike its classic cousin, the Lasagnetta Valligiana boasts a unique personality:
- Buckwheat Puff Pastry: Ditch the traditional pasta. This lighter, airier version made with buckwheat flour adds a nutty flavor and a delightful crunch.
- Savoy Cabbage: Finely shredded and sautéed until tender, it brings earthy notes and a satisfying bite.
- Bresaola: Air-dried beef, a signature of the Valtellina region, adds richness and a touch of saltiness.
- Bitto Cheese: This PDO-protected treasure, aged in mountain caves, melts into a creamy, nutty fondue, the star of the show.
- Milk & Thyme: Infused together, they create a flavorful base for the fondue, enhancing the Bitto’s character.
- Parmigiano Reggiano: Grated and sprinkled throughout, it adds a touch of umami and salty depth.
Crafting Layers of Alpine Delight:
- Buckwheat magic: Make or buy pre-made buckwheat puff pastry (search online for recipes!). Cut into squares slightly larger than your baking dish.
- Cabbage dance: Shred the cabbage thinly and sauté it with olive oil and a pinch of salt until tender.
- Fondue fantasy: In a saucepan, heat milk and thyme. Once simmering, whisk in grated Bitto cheese until melted and smooth. Season with salt and pepper.
- Bresaola blitz: Thinly slice the bresaola.
- Assembly time: Preheat your oven to 375°F (190°C). Start by layering the bottom of your baking dish with pastry squares. Top with a layer of cooked cabbage, followed by bresaola slices. Drizzle generously with the Bitto fondue.Repeat the layers, ending with pastry on top.
- Baking bliss: Bake for 20-25 minutes, or until the pastry is golden brown and the fondue is bubbly.
- Parmesan perfection: Before serving, sprinkle generously with grated Parmigiano Reggiano.
A Slice of Alpine Heaven
Slice the Lasagnetta Valligiana into squares and serve warm. Let the contrasting textures and flavors tantalize your taste buds: the crispy pastry giving way to the creamy fondue, the earthy cabbage mingling with the rich bresaola, and the Parmigiano adding a final burst of umami.
Immersing Yourself in the Le Motte Experience
This recipe is your chance to bring a taste of Le Motte into your kitchen. But experiencing it firsthand, amidst the breathtaking mountain scenery and the warm hospitality of the Lazzeri brothers, is truly magical. Imagine savoring this lasagna on the restaurant’s sun-drenched terrace, surrounded by snow-capped peaks and the vibrant energy of fellow diners. It’s a culinary and sensory experience you won’t soon forget.
😋 More Delicious Recipes
- Alpine Herbal Salt
- Alpine Pizzocherri Pasta
- Italian Fondue
- Authentic Italian Panini
- Venetian Cicchetti
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Lasagnetta Valligiana (Buckwheat Lasagna with Cabbage, Bresaola & Bitto)
Ingredients
For the Buckwheat Lasagna Sheets
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 2 large eggs
- Pinch of salt
- Water as needed
For the Filling:
- 1 medium head of savoy cabbage thinly sliced
- 2 tbsp olive oil
- 1 small onion finely chopped
- 1 clove garlic minced
- Salt and freshly ground black pepper to taste
- 6 oz bresaola sliced into strips
For the Bitto Cheese Sauce:
- 2 tbsp unsalted butter
- 2 tbsp flour
- 3 cups whole milk warmed
- 1 ½ cups grated Bitto cheese (substitute fontina or gruyère if unavailable)
- 1 sprig fresh thyme or ½ tsp dried thyme
- Salt and nutmeg to taste
For Assembly:
- Extra grated Bitto cheese about ½ cup
- Olive oil for drizzling
Instructions
Make the Pasta
- On a clean surface, mix buckwheat flour, all-purpose flour, and salt. Form a well in the center.
- Crack eggs into the well and gently mix, incorporating the flour until a dough forms. Add a splash of water if dry.
- Knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.
- Roll out thin sheets using a pasta machine or rolling pin, then cut into lasagna-sized sheets. Blanch briefly in salted boiling water, then lay flat on a towel.
Prepare the Savoy Cabbage Filling
- Heat olive oil in a pan over medium heat. Add onion and cook until soft, about 5 minutes.
- Add garlic and cabbage, sauté until tender, 8–10 minutes. Season with salt and pepper.
- Stir in the bresaola strips, then set aside.
Make the Bitto Cheese Fondue Sauce
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute.
- Gradually whisk in warm milk, ensuring no lumps form.
- Add thyme and simmer for 5–7 minutes until thickened. Remove thyme sprig.
- Stir in grated Bitto cheese until melted and smooth. Season with salt and a pinch of nutmeg.
Assemble the Lasagna
- Preheat oven to 375°F (190°C).
- Grease a baking dish with olive oil. Spread a thin layer of Bitto sauce on the bottom.
- Layer lasagna sheets, followed by cabbage-bresaola filling, then cheese sauce. Repeat layers until ingredients are used up.
- Finish with pasta, sauce, and a generous sprinkle of grated Bitto. Scatter with extra cooked cabbage around the plate.
Bake & Serve
- Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.
- Let rest for 10 minutes before slicing.