Pizzoccheri (Buckwheat Noodles) with Fontina & Swiss Chard


  • 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


  • 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.


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