Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia

Name: Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
Ingredients: 600 grams buckwheat flour; 140 grams 00 flour; 10 grams salt; 300 mls water; 75 grams butter; 1 garlic clove, skin removed; 4 to 6 sage leaves. rinsed and dried; 4 potatoes , peeled and cut 1 cm dice; 1 Savoy cabbage , leaves removed, outer leaves discarded, washed, ribs removed and sliced into 1 cm wide strips; 200 grams Latteria cheese (can use any medium cow's milk mountain cheese- Valtellina Casera, Bitto, Fontina, Gruyere, etc), cut into 1 cm dice; 75 grams Parmigiano-Reggiano cheese , finely grated (can substitute Grana Padano)

www.livingalifeincolour.com

Buckwheat pasta with potatoes and cheese, Lombardia-style, in creamy garlic sage butter. Perfect for a hearty winter meal. Serves 6.

View full recipe on www.livingalifeincolour.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.livingalifeincolour.com.

Share this recipe:

Cooking tools:

Rolling pin
Chef's knife
Cutting board
Mixing bowl
Colander
Skillet
Pot
Stove
Plastic wrap
Serving platter

Ingredients

600 grams buckwheat flour
140 grams 00 flour
10 grams salt
300 mls water
75 grams butter
1 garlic clove, skin removed
4 to 6 sage leaves. rinsed and dried
4 potatoes , peeled and cut 1 cm dice
1 Savoy cabbage , leaves removed, outer leaves discarded, washed, ribs removed and sliced into 1 cm wide strips
200 grams Latteria cheese (can use any medium cow's milk mountain cheese- Valtellina Casera, Bitto, Fontina, Gruyere, etc), cut into 1 cm dice
75 grams Parmigiano-Reggiano cheese , finely grated (can substitute Grana Padano)