VALTELLINA-STYLE PIZZOCCHERI

Serves 4 gourmets

INGREDIENTS

350 g Pizzoccheri della Valtellina
2 L water
200 g savoy cabbage, chard or spinach
200 g potatoes
1 small onion
50 ml olive oil
1 garlic clove
Salt
Pepper
150 g grated cheese

PREPARATION

Bring a large pot of salted water to the boil, pour in the diced potatoes and finely chopped vegetables.

After 3 minutes, add the pizzoccheri. Cook for 12-15 minutes, then drain with a slotted spoon.

Heat the oil in a pan and fry the chopped onion, then add the pizzoccheri and vegetable mixture and season with garlic, salt and pepper.

Sprinkle with grated cheese and bake at a high heat.

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