Ingredients
For the pizzocheri
300 grams buckwheat flour
150 grams white flour
4 eggs
salt to taste
For the vegetables
400 grams Savoy cabbage, spinach or swiss chard stalks
4 smalls potatoes
For the butter and sage sauce
200 grams of butter
a sprig of sage
2 cloves garlic
200 grams of semi-soft cheese such as fontina, gruyere or Emmenthal
Description
Foodista
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