Pizzoccheri della Valtellina
We’re back this month with a recipe from Chef Rosario, who’s taking his inspiration directly from his home in Italy, where he recently returned to for a visit.
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Ingredients
- 8 oz Potatoes, peeled and diced
- 8 oz Savoy or Napa cabbage
- 2 Cloves of garlic
- 2 tbsp Sea salt (for pasta water)
- 1 lb Dry or fresh Pizzoccheri pasta
- 6 tbsp Butter
- 12 oz Casera, Fontina and/or Asiago cheese, cut into small pieces
- 5 oz Grana Padano cheese (or Parmigiano Reggiano), grated
- Cracked black pepper to taste
- A few leaves of fresh sage
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