• 1 package of pizzoccheri
  • 2 potatoes
  • 100 gr of butter
  • sage
  • 1 slice of garlic
  • 130 gr of cheese
  • 80 gr of parmigiano reggiano
  • 100 gr of savoy cabbage
  • black pepper
Peel the potatoes, clean them and cut them in cubes. Clean the savoy cabbage and slice it. Cook the vegetables in abundant salty water for about 5 miutes. Add the pizzoccheri and cook them for 8 minutes. In the meantime cut the cheese. Drain the pizzoccheri and the vegetables. Put them in a casserole. put it in a warm place. Liquefy the butter in a small pot with a slice of garlic and some leaves of sage. Pour the pizzoccheri. Complete the dish with pepper.
Cooking time:
15 minutes

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