4 – 5 people:

  • 400 grams buckwheat flour
  • 100 grams all purpose flour
  • 150 grams butter
  • 175 grams Valtellina Casera cheese (if you can’t get this, you can use Italian Fontina or Fontal)
  • 150 grams Parmigiano Reggiano or Grana Padano finly grated
  • 200 grams Savoy cabbage
  • 250 grams cubed potato
  • 1 clove garlic
  • 4 sage leaves
  • salt and pepper


  1. Mix the two flours, add some water and knead for five minutes.
  2. Roll the dough with a rolling pin until you get a 2-3 millimeters thick sheet from which you have to cut strips 7-8 centimeters wide.  Then put them one on top of  the other and cut again to obtain the pizzoccheri (short noodles half a centimeter wide).  This sounds a bit confusing… but it is quite simple… just look at this picture:
  3. Cut the cabbage into pieces and cook it together with the cubed potatoes in salted boiling water.  After 5 minutes add the pizzoccheri and let cook for ten minutes.  In the meantime brown the butter with some garlic and 4 sage leaves.
  4. Drain some pizzoccheri and vegetables with a skimmer and put them in a baking-dish.
  5. Cover with grated Parmigiano Reggiano, slivers of Fontal cheese and a little bit of the melted butter, then put on another layer of pizzoccheri and vegetables, cheeses and butter.  Make as many layers as required.  Finish with a layer of cheeses and butter and serve hot with a dusting of pepper.


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