Baked Pizzoccheri alla Valtellinese

The Pasta Project
10Ingredients
Calories
50Minutes

Ingredients

  • 300 grams pizzoccheri (or buckwheat pasta if you want to make your pizzoccheri see my post about pizzoccheri)
  • 200 grams savoy cabbage (or Swiss chard cut into small pieces with any tough stalks removed.)
  • 250 grams potatoes (peeled and cut into smallish cubes)
  • 100 grams unsalted butter
  • 250 grams gruyere cheese (Valtellina Casera DOP or Bitto, cut into cubes)
  • 150 grams parmesan (or Grana Padano grated)
  • 5 sage leaves (torn in half)
  • 1 garlic clove (peeled)
  • freshly ground pepper
  • salt (for cooking and to taste)
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