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Name: Authentic Pizzoccheri Recipe
Prep time: 45 min
Cook time: 30 min
Yield: 4
Cuisine: Italy
Ingredients: 200 grams buckwheat flour; 100 grams all-purpose flour; 1 large egg; 100-120 milliliters water (approximate, adjust as needed); 1 teaspoon salt; 500 grams potatoes (about 2 medium); 400 grams Savoy cabbage (or Valtellinese cabbage); 4 cloves garlic; 50 grams unsalted butter; 10-12 fresh sage leaves; 250 grams Bitto cheese or Casera cheese, grated (can substitute with aged Fontina or a mix of Fontina and Parmesan); Salt and freshly ground black pepper to taste

Pizzoccheri

🇮🇹 Italy

Lombardy

Italian buckwheat pasta

Pasta

Buckwheat

Lombardian

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Ingredients

Buckwheat pasta

often cooked with potatoes

cabbage

garlic

sage

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