Entree: Italy – Lombardy – Pizzoccheri (Buckwheat ribbon pasta cooked with potatoes and cabbage, layered with melting alpine cheeses and finished with garlic-sage butter)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 12 oz (340 g) pizzoccheri (buckwheat ribbon pasta)
- 1 lb (454 g) waxy potatoes (Yukon Gold), peeled and cut into 1/2-inch cubes
- 8 oz (225 g) Savoy cabbage, shredded (or Swiss chard)
- 8 oz (225 g) Valtellina Casera or Fontina cheese, cut into 1/2-inch cubes
- 1/4 cup (25 g) grated Parmesan or Pecorino
- 4 tbsp (60 g) unsalted butter
- 2 cloves (approx. 6 g) garlic, lightly crushed
- 10–12 fresh sage leaves
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. In a large pot bring well-salted water to a rolling boil. Add the diced potatoes and cook for 5 minutes.
2. Add the shredded cabbage to the pot with the potatoes and continue boiling for 3 minutes.
3. Add the pizzoccheri to the pot and cook until the pasta is al dente and the potatoes are tender, about 8–10 minutes total from when the pasta went in; stir occasionally to prevent sticking.
4. While the pasta cooks, melt the butter in a small skillet over medium heat. Add the crushed garlic and sage leaves and sauté until the butter turns golden brown and the sage is crisp, about 3–4 minutes. Remove from heat and discard garlic or leave for extra flavor.
5. Drain the pasta, potatoes, and cabbage together, reserving about 1/2 cup (120 ml) of cooking water.
6. Return half of the drained mixture to the pot or a warm serving dish. Scatter half of the cubed cheese and a few spoonfuls of grated Parmesan over it. Add the remaining pasta mixture and top with the remaining cheeses.
7. Pour the hot sage-brown butter evenly over the layered pasta and gently toss or fold, adding a splash of reserved cooking water if needed to create a creamy coating. Season with salt and plenty of freshly ground black pepper.
8. Serve immediately, allowing the cheeses to melt into a rustic, creamy casserole-like pasta.