Pizzoccheri

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)

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the diced potatoes and cook for 5 minutes.
3. Add the pizzoccheri pasta and chopped greens (Swiss chard or Savoy cabbage) to the pot. Cook for an additional 10 minutes, or until the pasta is al dente and the vegetables are tender.
4. While the pasta is cooking, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and sage leaves, cooking gently until fragrant, about 2-3 minutes. Be careful not to brown the garlic.
5. Once the pasta and vegetables are cooked, drain them, reserving about 1 cup of the cooking water.
6. In a large baking dish, layer the pasta, vegetables, and cubed Bitto or Fontina cheese. Drizzle each layer with the garlic-sage butter and season with salt and black pepper.
7. After layering, pour a little of the reserved pasta water over the top to keep everything moist, then sprinkle generously with grated Parmesan cheese.
8. Preheat the oven to 180°C (350°F). Bake the dish for 10 minutes, or until the cheese is melted and bubbly.
9. Remove from the oven, let it cool slightly, and serve hot, garnished with extra sage leaves if desired.