Pizzoccheri della Valtellina

27/01/2014 - Ingredients:

- 500 g Pizzoccheri della Valtellina "Arconatura"
- 200 g butter "Agricola Frascio"
- 250 g Fontina DOP "Consorzio Fontina DOP"
- 150 g Parmigiano Reggiano aged 36 months
- 200 g of fresh chard
- 250 g of potatoes
- 2 cloves of garlic from Nubia "Az. Agr. Balducco Fulgatore"

Articolo tratto da: Anne to London

Ingredients:

- 500 g Pizzoccheri della Valtellina "Arconatura"
- 200 g butter "Agricola Frascio"
- 250 g Fontina DOP "Consorzio Fontina DOP"
- 150 g Parmigiano Reggiano aged 36 months
- 200 g of fresh chard
- 250 g of potatoes
- 2 cloves of garlic from Nubia "Az. Agr. Balducco Fulgatore"

Cook the chopped chard and the diced potatoes in a large pot with plenty of salted water. After 7-8 minutes add the Pizzoccheri.

Drain the Pizzoccheri and give a large portion into a bowl. Sprinkle with the Parmesan cheese and the chopped fontina cheese and mix well.

Sauté the garlic in the butter and add the remaining Pizzocheri. Pour into the bowl with the other Pizzocheri and season with a little pepper.

Recommended wine: IGT Rosso Toscano "Donna Flavia" - Cappella Sant'Andrea