Pizzoccheri (Buckwheat Noodles) with Fontina & Swiss Chard

Ingredients

• 1 stick unsalted butter
• 8 cloves garlic, lightly crushed & peeled
• 8 fresh sage leaves
• salt
• 2 poundss pizzoccherri (buckwheat noodles or use
• wheat)
• 1 lb. new potatoes, peeled & cut into slices 1/4"
• 2 cups Swiss chard stalks, cut 1" long
• 2 cups Swiss chard leaves, torn into small pieces
• 8 ounces fontina cheese, cut into slivers
• 1 cup parmegiano-reggiano cheese, grated

Method

• Preheat the oven to 400F
• Melt the butter in a small saucepan over a medium-high heat. Add the garlic and the sage and cook until the garlic has lightly browned on all sides.
• Bring 4 quarts of water to a boil in a large saucepan or pot. Put in 1 tablespoon of salt, the pasta and the potatoes and cook for 8 minutes, adding, after five minutes the Swiss chard stalks.
• Drop in the Swiss chard leaves and when the water returns to a boil, cook for about 1 minute. By this time the pasta should be al dente.
• Drain the pasta and the vegetables and transfer them to a mixing bowl. Pour the butter through a strainer over them and add three quarters of the fontina and half the grated cheese. Toss well and transfer to a butter baking dish. Sprikle the remaining cheeses on top.
• Bake on the upper rack of the oven for about 5 minutes. Remove the baking dish and allow the pasta to rest for 2-3 minutes before serving.

Notes

• Description:
• "This rustic pasta dish comes from the northern Italy."
• SERVINGS: 8
• SOURCE: Giuliano Hazan