Buckwheat pasta bake

Pizzoccheri della valtellina

By: Antonio Carluccio
From: Vegetables
Serves: 6
Photographer: Laura Edwards

Near Milan and bordering on Switzerland is the Valtellina, a charming valley that produces, among other things, good wine, the famous bresaola and the no less famous Bitto cheese. The latter, combined with buckwheat pasta (buckwheat grows well in this area), produces a very flavoursome baked pasta speciality.

Ingredients

Quantity	Ingredient
350g	pizzoccheri
200g	green beans, topped, tailed and halved, or spinach or Swiss chard, chopped
200g	potatoes, peeled and diced
250g	bitto cheese, or fontina or taleggio, cubed
100g	parmesan, freshly grated
100g	unsalted butter
	freshly grated nutmeg
10	fresh sage leaves, chopped
3	garlic cloves, peeled and finely sliced
	salt
	freshly ground black pepper

Method

Preheat the oven to 200°C.
Cook the pasta in salted water together with the beans (or the other greens) and the diced potatoes until tender, about 15 minutes. Drain.
Layer some of the mixture in a large ovenproof dish, and sprinkle with the cubed cheese and Parmesan. Layer in this way again, until all the ingredients have been used.
In a pan, heat the butter until foaming. Add the nutmeg, sage and garlic, and pour over the vegetables in the dish. Bake in the preheated oven for 25 minutes. Mix with a serving spoon and serve.

Tags:: Carluccio; vegetables; vegetarian; Italian

Buckwheat pasta bake

Pizzoccheri della valtellina

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