World Flavors Cookbook

Pizzoccheri di Poschiavo

Buckwheat pasta ribbons from the Poschiavo valley, served with cabbage, potatoes, and plenty of alpine cheese.

Cuisine: Switzerland

Ingredients

• Buckwheat pasta
• Savoy cabbage
• Potatoes
• Butter
• Garlic
• Sage
• Valtellina cheese (Casera)

Instructions

1. Boil cabbage and potatoes
2. Add pasta and cook
3. Drain and layer with cheese
4. Pour over browned butter with garlic and sage