Buckwheat Noodles with Fontina and Swiss Chard from The Classic Pasta Cookbook by Giuliano Hazan
These buckwheat noodles are a specialty of the Valtellina region in northern Italy. They can be found in certain stores or made at home by following the same procedure for egg pasta and using 3 egg...
Ingredients
- 2 cups Swiss chard stalks cut 1-inch long and ½-inch wide
- 8 ounces red potatoes, peeled and sliced ¼-inch thick
- 12 ounces pizzoccheri
- 4 garlic cloves, peeled and lightly crushed
- 4 tablespoons butter
- Salt
- 1 cup Swiss chard leaves, torn into 2-inch pieces
- ½ cup Parmigiano-Reggiano, freshly grated
- 4 ounces Italian fontina, cut into thin slivers
- 3 to 4 fresh sage leaves
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