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Ingredients
- Pizzoccheri pasta: 500 g (approx. 1.1 lbs) — ideally artisanal buckwheat pasta from Valtellina
- Potatoes: 250 g (approx. 9 oz)
- Swiss Chard: 250 g (approx. 9 oz), cleaned
- Bitto Cheese: 100 g (approx. 3.5 oz)
- Choice of Cheese: 100 g (Casera, Branzi, or Fontina)
- Parmigiano Reggiano: 100 g, grated
- Butter: 100 g
- Garlic: 2 cloves
- Sage leaves: 10 leaves
- Salt: to taste
Italian Pizzoccheri della Valtellina with Chard
Discover the authentic recipe for Pizzoccheri della Valtellina with Swiss chard. A delicious buckwheat pasta dish with potatoes, melted Bitto cheese,…
