PIZZOCCHERI ALLA VALTELLINESE

Ingredients

• * 1 recipe buckwheat pasta (below)
• * 2-3 medium Yukon Gold potatoes (peeled and diced in ½" cubes - roughly 1½ cups)
• * 2 cups swiss chard (shredded, stems removed)
• * 3 cups savoy or green cabbage (shredded)
• * 1/2 cup butter (1 stick)
• * 4 cloves clove of garlic (peeled and smashed)
• * 8 fresh sage leaves
• * 1/3 cup pasta cooking water (divided)
• * salt
• * 1 cup Taleggio cheese (cut in ¼" cubes)
• * 1 cup freshly grated Parmesan
• * 1 tsp white or black pepper
• * For the Buckwheat Pasta
• * 1 1/3 cups buckwheat flour
• * 1 cup type 00 flour (or all-purpose flour)
• * 3 large eggs (at room temperature)
• * 1 tbsp whole milk
• * pinch of salt

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag