Ingredients

• 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour
• 2/3 buckwheat flour)
• 200g/7oz waxy potatoes
• peeled and cut into small cubes
• 200g/7oz Swiss chard
• leaves only
• salt and freshly ground black pepper
• 80g/3oz unsalted butter
• 3 garlic cloves
• sliced
• 300g/10½oz bitto or toma cheese
• cut into small cubes
• 100g/4oz parmesan (or a similar vegetarian hard cheese)
• freshly grated

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Put the pizzoccheri
• potatoes and Swiss chard in a large saucepan and cover with lightly salted boiling water. Cook together until soft
• about 14 minutes.
• Meanwhile
• melt the butter in a small frying pan and fry the garlic until cooked
• but not brown.
• Drain the pizzoccheri pasta
• potatoes and chard and put in a large ovenproof dish. While still warm
• mix in the cubes of cheese. Pour over the foaming butter and garlic and sprinkle over the parmesan. Season to taste with salt and pepper
• then mix together well.
• Bake in the oven for 20 minutes. Serve hot.