Serves 4 gourmets
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
150 g grated cheese
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.