Pizzoccheri Della Valtellina
6-8 servings
- 2 kg potatoes (what type…? any.. hollandaise)
- 1.5 kg silver beet (google translate says chard)
- 500 g pizzoccheri (Milan type of pasta. Hopefully exists in NZ.)
- 100 g parmesan
- 400 g Dobbiaco cheese (type of cheese)
- sage
Cut the potatoes, cheese, and silver beet into cubes. Bring a pot of salted water to the boil and add the vegetables. Boil for 10 minutes, then add the pizzoccheri and continue cooking for about 15 minutes, tasting to ensure the pasta is cooked.
Sauté the butter with the sage. Drain the vegetables and pasta with a slotted spoon and layer them in a baking dish. Cover each layer with cheese and continue alternating. Finally, cover everything with parmesan and butter. Serve very hot.
Buon appetito.
Omnon