Elisabetta (Mossini) Lia, Ardenno, Sondrio
(Yield: 4 servings)
3 cups buckwheat flour
½ cup water
white flour (for dusting)
½ pound potatoes (1-inch cubes)
½ cup finely sliced Swiss chard
½ cup finely sliced Savoy cabbage
½ cup butter
4 garlic cloves (minced)
10 sage leaves
salt and freshly ground pepper
2 ounces Gorgonzola cheese
(optional)
1. To make the pizzoccheri, in a bowl add flour and mix in water a little at a time until dough-like. Flatten into a disc. Lightly flour counter and roll dough to ⅛-inch thickness. Cut dough into ½-inch bands; cut bands into 2- or 3-inch pieces.
2.In pot of salted boiling water add potatoes and cook for approx. 5 minutes. Add Swiss chard and savoy cabbage to pot and cook for another 10 minutes. Add pizzoccheri and cook 6 to 7 minutes more.
3.With slotted spoon remove contents of pot and place in colander. Allow to drain and set aside.
4.Melt butter in large skillet over low heat. Sauté garlic and sage leaves (3 to 4 minutes). Add the pizzoccheri and vegetables to skillet, mixing all till coated.
5.Remove from heat, season with salt and pepper and top with cheese (optional).
Serve immediately.