Pizzoccheri
Pizzoccheri - Pizzoccheri is a hearty and comforting dish hailing from the Valtellina valley in Lombardy, Italy. This rustic pasta dish features buckwheat noodles paired with tender potatoes, vibrant...
Keywords
- Pizzoccheri
- recipe
- Salt
- Black pepper
- Sage leaves
- Unsalted butter
- Garlic
- Parmesan cheese
- Bitto or Fontina cheese
- Swiss chard or Savoy cabbage
- Potatoes
- Pizzoccheri pasta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at teresasrecipes.com.
Cooking tools:
- Grater
- Peeler
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Baking dish
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Mixing bowl
Ingredients
- Salt, to taste
- Black pepper, to taste
- Sage leaves, 8-10, fresh
- Unsalted butter, 4 tablespoons
- Garlic, 2 cloves, minced
- Parmesan cheese, 1 cup, grated
- Bitto or Fontina cheese, 1 cup, cubed (or shredded)
- Swiss chard or Savoy cabbage, 2 cups, chopped
- Potatoes, 2 medium, peeled and diced
- Pizzoccheri pasta, 300g (about 10.5 oz)
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