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    Grana Padano RiservaPasta

    Pizzoccheri with Grana Padano Riserva

    Medium
    4 per.
    T345 min

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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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