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| • 1 1/2 cups buckwheat flour • 1/2 cup white flour • 1/2 cup warm water • 2 potatoes, peeled and sliced • 1/2 lb. spinach • 1/2 lb. cabbage, chopped finely • Swiss chard leaves, chopped • 1/2 lb. bitto cheese or any medium aged cheese, sliced • sage • freshly grated parmes |
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| Combine buckwheat and white flours with water and a pinch of salt. Mix well until soft dough is formed and set aside for 30 minutes. Roll out, not too thin, and cut into strips about 3 1/2 to 4 inches wide. Sprinkle with flour, stack on a floured cutting board and cut into 1/2 inch wide strips. Set aside to dry. Fill a large pot with water, add salt and bring to a boil. Add potatoes, spinach, cabbage and chard. Cook for 20 minutes and then add the pizzoccheri pasta. Cook for 5 minutes more, then drain. Ladle into a warm serving bowl and sprinkle with sliced cheese and grated parmesan. Combine sage with melted butter and pour over top. Mix and serve immediately, very hot. |
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| EVERYTHING YOU’VE
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Pasta and Italy are synonymous. There is no other nation in the world
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