Pizzoccheri is a northern Italian buckwheat pasta dish with chard plant, potatoes, and cheese. Traditionaly cabbage is used in this recipe, but I prefer chard plant from my garden.
- 500 g green chard leaves, in 1 cm cubes
- 300 g potatoes, peeled, in 1 cm cubes
- 100 g margarine
- 2 big onions, peeled and sliced
- 8 fresh sage leaves
- 500 g pizzoccheri pasta (buckwheat flat ribbon pasta, available in some supermarkets or specialist delis) or 500 g whole wheat pasta, e.g. penne
- 200 g mountain cheese or 200 g Fontina cheese, in 1 cm cubes
- 100 parmigiano, cheese in small cubes
- salt and freshly ground black pepper
- Bring a large pan of salted water to the boil, add the green chard leaves and the potatoes and boil for 5 minutes.
- Add the pizzoccheri pasta and potato and continue to cook for 10 to 15 minutes to packet instructions.
- In the meanwhile melt the margarine in a large frying pan and fry the onions with the sage until the onions are well roasted.
- Drain the pizzoccheri, potatoes and chard plant mixture.
- Remove from the heat, stir in the onions and the cheese and mix slightly. Season, to taste, with salt and freshly ground black pepper and serve.