Ingredients for 4 people
400 g of Pizzoccheri
300 g of potatoes
200 g of Casera cheese
120 g of butter
120 g of savoy cabbage
3 garlic cloves
Freshly ground black pepper to taste
Procedure
After cutting the potatoes into cubes, clean and slice the savoy cabbage into strips. Cook the potatoes in boiling salted water for five minutes, then add the cabbage. When the vegetables are almost cooked, add the pasta and boil for an additional 4 minutes.
Meanwhile, dice the Casera cheese. Use a wide baking dish to layer the Pizzoccheri, cabbage, and potatoes, sprinkling a little Casera cheese over each layer. Add another layer of pasta followed by more Casera, continuing until all the ingredients are used.
Lightly brown the garlic with butter over very low heat and, if desired, add freshly ground black pepper. Remove the garlic and pour the mixture over the Pizzoccheri.
Chef Daniele Gobbi, Unione Regionale Cuochi Lombardia.
Chef Fabrizio Camer, National Event Manager- fic.
