Pizzoccheri Valtellinesi


2 cloves garlic
50 grams of butter
250 grams of potatoes
q.b. salt
50 grams of spinach
150 grams of Parmigiano Reggiano cheese
100 grams of cabbage
5 leaves of sage
300 grams of soft cheese
400 grams of pizzoccheri
100 grams of Swiss chards

How to make the Pizzoccheri valtellinesi:

Cook the peeled potatoes in salted water, add the chopped vegetables. When the water will boil, add the pizzoccheri. Cook for another 10 minutes, then drain it into a bowl, alternating a layer of pizzoccheri and vegetables with a layer of soft cheese or type casera Bitto (alternatively the classic fontina, easier to find) and Parmesan cheese. Season with a sauce that you have previously made with sage or garlic sautéed in plenty of butter and pepper.

Serves 4

Regional recipe from Lombardy