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Doreen's Buckwheat Pasta with Potatoes and Winter Greens
October 05, 2011
A customer recently asked me for buckwheat pasta to make a dish she’d enjoyed in Italy. She described the dish and how it was made, and I knew immediately what we’d be having for dinner! A bit of online research showed that this is a version of a Lombardian dish, Pizzoccheri della Valtellina, that is sometimes done as a casserole and sometimes as a pasta course. Simple and quick to prepare, this is classic Italian comfort food: just right for a blustery cold night!
Doreen’s Buckwheat Pasta with Potatoes and Winter Greens
2 servings
2 medium yellow potatoes
½ bunch of chard or kale
4-5 oz Buckwheat pasta
3-4 oz Fontina val d’Aosta
2 T butter
1 clove garlic, crushed
5-6 sage leaves
Olive oil
Salt & pepper
Cut the potatoes into thumb sized cubes and the chard or kale into ½ inch ribbons. Put both into a large pot of salted cold water, and bring to a boil. When the water is boiling, add the pasta.
In a small pan, heat the butter. Cut the sage leaves into thin strips. When the butter begins to turn golden, add the garlic and sage. Let the butter cook until it is a light, toasty brown. Remove the garlic clove.
Cut the cheese into small cubes (or you could grate it).
When the potatoes and pasta are done (which should happen together), drain the pasta and return to the pot. Pour the browned butter over the pasta and stir in the cheese. You may want to add just a bit of olive oil if it seems a little dry.) Salt and pepper to taste.
Serve and enjoy immediately!
