sea salt
350g King Edward potatoes, peeled
250g Swiss chard, washed and trimmed
1 clove of garlic, peeled
100g unsalted butter
150g fontina cheese
60g Parmesan cheese, plus extra for grating
200g flour,plus extra for dusting
300g buckwheat flour
This is a delicious dish from the northern Italian mountains. It’s like pasta-shaped cheese fondue!


1.Combine the meals on clean working surfaces or in a large bowl to make the pizzoccheri.
2.Create a well in the middle and gradually add 250ml of hot water, mixing constantly to make a rough dongh (it should be hot to touch but not boilet).
3.Dust a board lightly or work it with the palm of your hand by stretching it out and rolling it back and stretching it out again.
4.Continue to stretch and roll until a soft and smooth dough is available. Place ball inta, wrap in cling-film and leave for a minimum of 30 minutes or until necessary. Prepare your ingredients with flour, then knead.
5.Chop the potatoes and the Swiss chard and the stalks finely in bits. Once the dough is down, make it a pizza by following the tagliatelle directions.
6.Into a large pot of boiling salted water put the potatoes and Swiss chard and cook for around 4 minutes, or tenderly.
7.Meanwhile, squeeze the garlic on your palm and place it in a big frying pan with butter over a medium heat.
8.Cut the fontina and finely grate Parmesan, then apply to the butter and allow to melt. Then add the butter.
9.Fill in the potatoes with pizzoccheri and cook until al dente for another minute. Reserve some of the cooking water, drain and add sauce in the pizzoccheri and the vegetables.
10.Apply to the potatoes the pizzoccheri and cook until they are dented for a minute. Return cooking water to some degree, drain pizzoccheri and vegetables and apply sauce.
11.Throw the fire over well and add a blow of cooking water, if necessary, to loosen it. Grate over a little Parmesan boat, mix well and serve as soon as possible.

This is a delicious dish from the northern Italian mountains. It’s like pasta-shaped cheese fondue!

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