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Ingredients

• For the dough:
• 14 oz buckwheat flour
• 1 pound multipurpose flour
• water
• For the sauce:
• 1/2 lb. potatoes, peeled and cubed
• 1 lb. cabbage
• 1 lb. pizzoccheri
• 10 oz. fresh cheese (fontina or Bitto)
• fresh sage
• 5 oz. grated parmigiano
• 1/2 lb. butter
• 4 cloves garlic
• pepper

Description

About One And Half Year Ago’ My Husband And I Went To Visit A Friend In Northern Italy, Precisely In The Lake Como Area. She Took Us Out To Dinner And We Tasted For The First Time This Dish. Since Then My Husband Has Been Asking Me Repeatedly To Make â€

Group Recipes