Pizzoccheri is a northern Italian dish of buckwheat noodles, potatoes, and greens, typically chard or cabbage. I found out about it as I had some chard on hand and was bored with my usual “blanch it and then fry in olive oil with garlic” recipe. I made some modifications to Mark Bittman’s version based on what I had available — no buckwheat or fontina, so I substituted fettuccine and mozzarella, to good effect. The result was pretty good, somewhat resembling an Italian version of rösti. Here’s my take on it: Continue Reading »
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Posted in Recipes | 
No Comments » | March 11th, 2010
