Pizzoccheri tradizionali

  • Serves 6


  • 500g pizzoccheri*
  • 300g potatoes
  • 400g Asiago cheese*
  • 150g Parmigiano-Reggiano*
  • 400g savoy cabbage (traditional), swiss chard or green beans
  • 250g butter
  • 2 cloves garlic
  • 2 twigs of sage
*Ingredients available from Togninis Milton.


Bring a large pot of salted water to the boil. Add the pizzoccheri, and cubed potatoes in salted water. Cook for 15 minutes, until pasta is al dente. For the last 3 minutes of cooking add the cabbage or beans. Drain and set aside in an addional pot.

Sprinkle parmesan and semi fat cheese cut into cubes over them. Continue in this way to form alternate layers of pizzoccheri and cheese. Fry the butter, finely sliced garlic and sage, letting them take on some colur, then pour over the pizzoccheri. Mix and serve while very hot.

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