Pizzoccheri

Pizzoccheri is a classic dish that comes from Valtellina in the Italian alps; it's usually eaten after a full day of skiing. Rich and hearty, it's made from buckwheat noodles, Swiss chard, potatoes and fontina cheese. You can substitute whole wheat pasta for the buckwheat noodles.

Rori Trovato

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Ingredients

6 tablespoons unsalted butter		1 pound pizzoccheri noodles, or wide, flat whole wheat noodles
10 sage leaves, whole		1 1/2 cups fontina cheese, cut into 1/4-inch cubes
2 whole cloves garlic		1/2 cup parmesan cheese
2 medium potatoes, peeled and cut into 1/4-inch cubes

directions

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1
Preheat the oven to 350 degrees F.
2
Melt the butter in a pan over medium heat and add the sage and garlic. Cook until the garlic is crisp; remove with a slotted spoon. Turn off heat and set the sage-infused butter aside.
3
Meanwhile, boil salted water for the pasta in a large pot. When that water comes to a boil, add the potatoes and the pasta. Three minutes before the pasta is done, add the Swiss chard to the water. Carefully remove the pasta, potatoes and greens from the pot and drain. Place the ingredients back into the empty pot.
4
Toss with the reserved sage butter. Add the chunks of fontina and toss gently with the noodles. Place in a casserole dish and top with parmesan cheese. Cover and cook for 20 to 25 minutes, just until the cheese melts.

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Pizzoccheri

Ingredients

directions