17.6 oz (500 g) Pizzoccheri (dried buckwheat pasta)
7 mid-sized potatoes
1 little cabbage
24.7 oz (700 g) chard
17.6 oz (500 g) spinach
8.8 oz (250 g) Fontina
8.8 oz (250 g) Branzi
8.8 oz (250 g) Fontal (or Bitto)
7 oz (200 g) butter
5 large leaves of fresh sage
2 cloves of garlic
(My mom did this recipe and the photos... thank you mom!)
First of all, clean all the greens and cut chard and cabbage them into strips.
Then peel and cube potatoes.
In a large pot, she brings to boil water with a generous pinch of salt.
Add cabbage, ...
... chard and...
After 5 minutes, add spinach.
Cover the pot.
When the water starts boiling again, add pizzoccheri.
Meantime, in a pan, melt the butter together with the cloves of garlic and the sage leaves.
After 15 minutes, the pizzoccheri are ready (they have to be still firm) so drain them.
Butter a baking pan with part of the mixture you have prepare (remove garlic and sage leaves).
Cut into cubes all the cheese.
Put part of the pizzoccheri in the baking pan...
... cover them with cheese cubes,
... melted butter ...
and some grated parmesan.
Put another layer of pizzoccheri, cheese cubes, and grated parmesan.
Pour the melted butter with the sage leaves.
Put in the oven (200 °C, 392 F) for 15 minutes.