Pizzoccheri

Ingredients

• 2 1⁄4 cups (350 g) buckwheat flour
• 3⁄4 cup all-purpose flour (100 g), plus more for rolling
• 1 lb. 2 oz. white cabbage or chard, cored or stemmed, coarsely torn into 2-inch pieces
• 2 cups peeled, diced russet potato (12 oz.)
• 8 oz. unsalted butter (2 sticks), preferably European-style
• 4 garlic cloves, smashed and peeled
• 2 3⁄4 cups thinly sliced fresh casera cheese (about 12 oz.)
• 1 cup grated Parmigiano Reggiano (3 ½ oz.)
• Kosher salt and freshly ground black pepper

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag