SARACEN SAND VILLAGE

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ITALIAN RECIPE OF THE DAY

BAKED PIZZOCCHERI - Pasta - Speciality from Lombardy

For 4-6 servings:

300 g pizzoccheri (type of tagliatelle)
150 g grated Parmesan cheese
150 g soft cheese
200 g white cabbage or spinach sage
100 g butter
extra-virgin olive oil
salt

Wash the cabbage and potatoes, cut them into pieces and boil both in plenty of salted water. Put the pizzoccheri to boil in the same wter, calculating the cooking-times so that all the ingredients can be drained al dente at the same time. Meanwhile cut the soft cheese into thin slices, and melt the butter with a few spoonfuls of oil, flavouring with the sage and the crushed garl ... continue

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