Pizzoccheri

Ingredients

• Salt and pepper (to taste)
• Sage leaves (5)
• Butter (50 grams)
• Garlic (2 cloves, minced)
• Parmesan cheese (50 grams, grated)
• Bitto or fontina cheese (200 grams, sliced)
• Swiss chard or savoy cabbage (200 grams, chopped)
• Potatoes (2 medium, peeled and diced)
• Pizzoccheri pasta (400 grams)

Instructions

1. Bring a large pot of salted water to a boil.
2. Add the potatoes and cook for 5 minutes.
3. Add the pizzoccheri pasta and the greens to the pot. Cook for 10 minutes, or until the pasta is al dente.
4. While the pasta is cooking, melt the butter in a small saucepan. Add the garlic and sage and cook until fragrant.
5. Drain the pasta and vegetables, reserving some of the pasta water.
6. Layer the pasta, vegetables, and cheese in a large baking dish, seasoning each layer with the garlic and sage butter, salt, and pepper.
7. Pour a little of the reserved pasta water over the top, then sprinkle with the grated Parmesan cheese.
8. Bake in a preheated oven at 180°C (350°F) for 10 minutes, or until the cheese is melted and bubbly.