Buckwheat Pasta with Swiss Chard, Potatoes, and Taleggio

Name: Buckwheat Pasta with Swiss Chard, Potatoes, and Taleggio
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 7½ ounces (1½ cups), all-purpose flour, plus extra as needed; 2¾ ounces (½ cup), buckwheat flour; 3 , large eggs, lightly beaten; 3 tablespoons, unsalted butter; 1 tablespoon, minced fresh sage; 1 , garlic clove, minced; 2 pounds, Swiss chard, stemmed and chopped coarse; 8 ounces, russet potatoes, peeled and cut into ½-inch pieces; , Salt and pepper; 6 ounces, Taleggio cheese, rind removed, cut into ¼-inch pieces

2 comments

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Buckwheat pasta, melted cheese, bitter greens, and soft potatoes come together in this traditional winter dish.

A cookbook recipe exclusively for All-Access members from Tasting Italy

SERVES6

TIME1½ hours

Italian Name:Pizzoccheri della Valtellina

Buckwheat Pasta with Swiss Chard, Potatoes, and Taleggio

A cookbook recipe exclusively for All-Access members from Tasting Italy

WHY THIS RECIPE WORKS

Earthy and toothsome, pizzoccheri are short ribbons of fresh buckwheat pasta (a local specialty) that mingle with melted cheese, bitter greens, and soft potatoes in this traditional wintry dish from Valtellina. Wheat doesn't grow locally in...

This is a members' feature.