Name: Pizzoccheri (Buckwheat Pasta with Greens and Potatoes)
Yield: Serves 2
Cuisine: Italy
Ingredients: Buckwheat Pasta for 2, rolled and cut for fettuccine or cut by hand into ½-inch-wide noodles; ¼ cup Taleggio cheese; 1½ tablespoons finely minced garlic; 6 cups loosely packed Swiss chard or escarole, cut into chiffonade; ⅔ cup blanched green beans, cut into 1½-inch lengths; 1 cup chunks (1 inch) Roasted Potatoes; 2 teaspoons chopped fresh sage; ½ cup olive oil; 1½ cups sliced red onions; Salt; freshly ground pepper; ¼ cup grated Fontina cheese

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

A hearty and robust (let’s just call it filling!) pasta from the mountains in the Valtellina region of Lombardia. You can enjoy this pasta even if you haven’t been tromping through the snow.

Ingredients

Salt
½ cup olive oil
1½ cups sliced red onions

Method

Heat a large pot of salted water to boiling.

Heat the olive oil in a very large sauté pan or skillet over high heat. Add the onions and cook until tender. Stir in half the sage. If you don’t mind dirtying another pan, you may brown the potatoes separately. Add the potatoes (browned or not), Swiss chard, green beans, and garlic; cook until the greens are wilted, about 3 minutes.