Pizzoccheri Archive

Name: Pizzoccheri Archive
Ingredients: 1 small Savoy cabbage, finely chopped; 1 medium potato, peeled and chopped; 125g/4oz butter; 2 leeks, finely chopped; 2 fresh sage leaves; 450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle; 100g/3Â½oz bitto cheese or parmesan, grated; 175g/6oz fontina cheese, chopped; salt and freshly ground black pepper

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Ingredients

1 small Savoy cabbage, finely chopped
1 medium potato, peeled and chopped
125g/4oz butter
2 leeks, finely chopped
2 fresh sage leaves
450g/1lb pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or dried tagliatelle
100g/3Â½oz bitto cheese or parmesan, grated
175g/6oz fontina cheese, chopped
salt and freshly ground black pepper