Pizzocheri della Valtellina

24/10/2012 - Ingredients for 4 people:

- 300 g Pizzoccheri della Valtellina “Arconatura”
- 3 potatoes
- 300 g chard
- 400 g Bitto or Fontina (cheese)
- 2 cloves of garlic
- 150 g butter
- sage
- Parmigiano Reggiano
- Salt and pepper

Articolo tratto da: Anne to London

Ingredients for 4 people:

- 300 g Pizzoccheri della Valtellina “Arconatura”
- 3 potatoes
- 300 g chard
- 400 g Bitto or Fontina (cheese)
- 2 cloves of garlic
- 150 g butter
- sage
- Parmigiano Reggiano
- salt and pepper

Peel the potatoes and cut them into cubes. Wash the chard and cut into strips. Cook the vegetables in a large pot for 15 minutes. Then add the Pizzoccheri and cook for another 13 minutes. In a pan, melt the butter and fry the sage and garlic. Cut Bitto or Fontina into cubes and place them in a baking dish.

Drain the Pizzoccheri and the vegetables and add to the baking dish. Pour the butter over the pizzoccheri and mix well. Sprinkle with Parmigiano Reggiano.

Bake for 5 minutes in the preheated oven at 200°C.

Recommended wine: Sforzato di Valtellina DOCG