Buckwheat Pasta ( Pizzoccheri ) Recipe

• 500 gm pizzoccheri pasta
• 300 gm french beans topped and tailed
• 400 gm potatoes peeled and cut into cubes
• 500 x savoy cabbage cut into strips
• 200 gm butter
• 4 Tbsp. extra virgin olive oil
• 2 clv garlic sliced
• 1 pch freshly grated nutmeg
• 300 gm bitto cheese cut into cubes
• 300 gm Taleggio cut into small cubes
• 100 gm freshly grated Parmesan
• 1 x salt and freshly grnd black pepper

1. Boil the pizzoccheri beans potatoes and cabbage together and cook for about 18 min or possibly till tender.
2. Put the butter and extra virgin olive oil in a pan and gently fry the slices of garlic being careful not to burn them then add in the nutmeg.
3. Drain the boiled ingredients and build up in a preheated dish a layer of pizzoccheri and vegetables scatter over some of the Bitto and Taleggio cheese cubes and then some Parmesan.
4. Repeat the layers till the ingredients are finished.
5. Pour the foaming butter on top the heat should be sufficient to heat the cheese slightly.
6. Mix well season and serve immediately.
7. This is a sensational dish for vegetarians.
8. Valtellina is a val/ey in the italian Alps nolfarfrom Milan.
9. It isfamous for bresaola the thinly sliced airdried beef that is served as an antipasto pizzeccheri the only buckwheat pasta made in Italy and Bitto a delicious local cheese.
10. Tal o is a neighbounng valley where the famous cheese of the same name comes from.
11. I hadgreatfun coalcing this dishfor the students of afashion school in Milan who were preparingfor their end ofyear exams.
12. In exchange I recewed a series of outrageous and impractical aprons speciaUy me which ony a schoo with lots of imagination could invent.
13. Serves 10

potatoes, butter, extra virgin olive oil, garlic, nutmeg, bitto cheese, salt

Taken from cookeatshare.com/recipes/buckwheat-pasta-pizzoccheri-94685 (may not work)