Photograph of the finished Pizzoccheri

Italy · Mì kiều mạch Pizzoccheri

Pizzoccheri

50 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat pizzoccheri noodles Buckwheat pizzoccheri noodles 15.5 oz
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Fontina cheese Fontina cheese 9.9 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 4.2 oz
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Sage leaves Sage leaves 0.7 oz

Method

  1. 1 Boil the diced potatoes first, then after 5 minutes add the coarsely chopped cabbage to the pot.
  2. 2 Drop the pizzoccheri buckwheat noodles into the pot, and cook them all together in one pot of water.
  3. 3 Melt the butter with crushed garlic and sage leaves until the butter turns light brown and releases its nutty aroma.
  4. 4 Drain the pasta and vegetables, then arrange them in alternating layers with sliced Fontina cheese.
  5. 5 Pour hot butter over the top to melt the cheese, sprinkle with Parmigiano cheese, and mix at the table.
Start cooking