Buckwheat Pasta With Potatoes And Swiss Chard
This dish combines the hearty flavors of pizzoccheri pasta, waxy potatoes, and Swiss chard, all bound together with a rich, cheesy sauce infused with the aroma of garlic. Baked to perfection, this comfort food is sure to warm your soul and satisfy your cravings. Enjoy this flavorful and filling meal straight from the oven to your table.
— Constant Cookbook
Ingredients
- 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour
- 200g/7oz waxy potatoes
- 200g/7oz Swiss chard
- salt and freshly ground black pepper
- 80g/3oz unsalted butter
- 3 garlic
- 300g/10½oz bitto or toma cheese
- 100g/4oz parmesan
Instructions
- Preheat the oven to 220C/425F/Gas 7.
- Put the pizzoccheri, potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft, about 14 minutes.
- Meanwhile, melt the butter in a small frying pan and fry the garlic until cooked, but not brown.
- Drain the pizzoccheri pasta, potatoes and chard and put in a large ovenproof dish. While still warm, mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper, then mix together well.
- Bake in the oven for 20 minutes. Serve hot.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4-6
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