pizzoccheri alla valtellinese

This is an italian dish, and like most italian dishes, there is lots of butter and cheese. There is also an assortment of greens, which makes this dish a win-win meal. I made it with my Mom, and she tried to only put 3/4 of the butter in. Luckily I was there to put the rest in! I was worried because the Taleggio is a very sticky cheese, but at the end when i was looking at an empty bowl, the cheese complimented the dish perfectly!

Ingredients

buckwheat pasta

2-3 potatoes cut into 1/2 inch cubes

2 cups shredded swiss chard

3 cups shredded cabbage

1 stick BUTTER

4 cloves garlic peeled and smashed

8 fresh sage leaves

1/3 cup pasta cooking water

salt and pepper to taste

1 cup Taleggio cheese cit into 1/4 cubes

1 cup parm

Direction

turn the broiler on

boil large pot of water. Add potatoes and boil till tender. Remove potatoes. In same water, blanch chard and cabbage for 2 min and remove, then boil pasta.

In a large stainless steel pan, melt butter, garlic cloves, sage leaves and 1/4 cup of the pasta water. Melt slowly over low heat, do not boil. after a few minutes remove garlic and turn off heat.

Add the pasta and vegetables to the butter sauce and coat. Finally, add the Taleggio cheese and 1/2 of the parm. Top the rest with parm and broil for about 5 min.

-Devin