INGREDIENTS
- Pizzoccheri pasta 400g
- Soft cheese 300g
- Potatoes 250g
- Cabbage 100g
- Swiss chard 100g
- Spinach 50g
- Butter 50g
- Parmesan 20g
- Garlic 2 cloves
- Sage 5 leaves
- Salt
- Pepper
PREPARATION
Let the potatoes boil in enough salted water, peel them and cut them in cubes, add all the vegetables in pieces and the cabbage in small slices.
When the water will boil, add the pizzoccheri, let them boil for around 10 minutes and drain all.
Alternate a layer of pizzoccheri and vegetables with a layer of soft cheese and grated parmesan.
Season the dish with the fried sage, butter and garlic mix. Serve the pizzoccheri hot.