Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g pasta (pizzoccheri or ribbon pasta)
- 250 g butter
- 2 cloves garlic
- 500 g cheese, fat cheese (Fontina)
- 400 g savoy cabbae or spinach
- 300 g potato (s)
- 3 carrot (s)
- salt
- pepper
- leaves Sage,
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and carrots and cut into small cubes. Cut the savory into strips. Cook the vegetables and diced potatoes in a large saucepan with salted water for five minutes, add the pizzoccheri and continue cooking for 12-15 minutes.
- Drain the pizzoccheri and vegetables well, arrange in a bowl and mix in the thinly sliced cheese. Spread the grated parmesan over the dish.
- Toast the garlic and some sage leaves in hot butter and burn the pizzoccheri with it. Serve very hot.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below