Buckwheat Pasta ( Pizzoccheri )

Yield > 10
Keys : Italian Italy European Mediterranean
Ingredients :
500 gm pizzoccheri pasta
300 gm french beans topped and tailed
400 gm potatoes peeled and cut into cubes
500 x savoy cabbage cut into strips
200 gm butter
4 tbl olive oil
2 clv garlic sliced
1 pch freshly grated nutmeg
300 gm bitto cheese cut into cubes
300 gm Taleggio cut into small cubes
100 gm freshly grated Parmesan
1 x salt and freshly ground black pepper
Method :
• Boil the pizzoccheri beans potatoes and cabbage together and cook for about 18 minutes or until tender. Put the butter and olive oil in a pan and gently fry the slices of garlic being careful not to burn them then add the nutmeg.
• Drain the boiled ingredients and build up in a preheated dish a layer of pizzoccheri and vegetables scatter over some of the Bitto and Taleggio cheese cubes and then some Parmesan.
Repeat the layers until the ingredients are finished. Pour the foaming butter on top the heat should be enough to melt the cheese slightly. Mix well season and serve immediately.
• This is a sensational dish for vegetarians.
• Valtellina is a val/ey in the italian Alps nolfarfrom Milan.
It isfamous for bresaola the thinly sliced airdried beef which is served as an antipasto pizzeccheri the only buckwheat pasta made in Italy and Bitto a delicious local cheese. Tal o is a neighbounng valley where the famous cheese of the same name comes from.
• I hadgreatfun coalcing this dishfor the students of
afashion school in Milan who were preparingfor their end ofyear exams. In exchange I recewed a series of outrageous and impractical aprons speciaUy me that ony a schoo with lots
of imagination could invent.
• Serves 10