Pizzoccheri with Grana Padano Riserva
| Difficulty
Medium
|
Preparation  45 min
|
Servings for
4 per.
|
Senza glutine
Ingredients
200g Pizzoccheri (buckwheat pasta)
80g butter
200g Grana Padano Riserva, grated
240g potatoes, peeled and cubed
200g Savoy cabbage, coarsely shredded
Salt and black pepper
Preparation
Boil the peeled and cubed potatoes in a large pan of salted water. After a few minutes, add the coarsely shredded Savoy cabbage. Cook for a few more minutes, then add the Pizzoccheri.
Cook until tender, then drain the mixture thoroughly. Grease a baking dish with butter, then create layers by alternating the pasta and vegetables with a generous amount of grated Grana Padano Riserva.
Place in a preheated oven at 200°C under the grill for 5 minutes, until golden brown. Serve the Pizzoccheri while still hot.
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