Light Pizzoccheri (Buckwheat Pasta from Poschiavo)

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Dice 200 g potatoes and cook in salted water for 5 minutes, then add 200 g shredded savoy cabbage and 120 g pasta and cook until tender.

   5:00
2. 2

   Heat 15 g butter with 1 garlic clove and 4 sage leaves.

3. 3

   Drain the pasta, cabbage and potatoes and toss with the sage butter.

4. 4

   Sprinkle with 50 g Gruyère and 15 g Sbrinz and leave until the cheese just starts to melt.