Ingredients for 4 people
400 g Pizzoccheri
300 g potatoes
200 g Casera cheese
120 g butter
120 g savoy cabbage
3 cloves of garlic
ground black pepper to taste
Procedure
Dice potatoes and clean and cut savoy cabbage into strips.
Cook potatoes in boiling salted water for five minutes, then add vegetables.
When cooking is almost complete, add pasta and let boil for 4 additional minutes. Meanwhile, dice cheese. In a large pan, arrange a layer of Pizzoccheri, savoy cabbage and potatoes, then sprinkle with some Casera cheese; add another layer of pasta followed by another one with Casera, continuing until you have used all ingredients.
Lightly brown garlic with the butter over a very low heat, then add ground black pepper, if necessary.
Remove garlic and pour over Pizzoccheri.
Chef Daniele Gobbi regional union of Lombardy chefs.
Chef Fabrizio Camer national event director – fic.
