Pizzocheri Alla Valtellina
Ingredients
- For the pizzocheri:
- 300 grams buckwheat flour
- 150 grams white flour
- 4 eggs
- salt to taste
- For the vegetables:
- 400 grams Savoy cabbage, spinach or swiss chard stalks
- 4 smalls potatoes
- For the butter and sage sauce:
- 200 grams of butter
- a sprig of sage
- 2 cloves garlic
- 200 grams of semi-soft cheese such as fontina, gruyere or Emmenthal
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