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Pizzoccheri Della Valtellina




Source of Recipe


Pasta Pomodoro Restaurant


List of Ingredients




Pizzoccheri pasta - 1 box
Brussels sprouts - 1/2 lb.
Broccoli or cabbage - 1/2 lb.
Minced onions - 1/3 cup
Chopped garlic - 6 cloves
Fontina - 1/2 lb.
Butter - 4 tablespoons
Sage leaves - 18
Parmesan cheese - 4 tablespoons
Salt


Recipe



In a large pot of salted boiling water, drop the Brussels sprouts previously trimmed and cut in half.


Chop the fontina in small cubes, set aside.


After 5 minutes, drop the pasta in the boiling water and stir.


Ater 5 more minutes, add the broccoli and continue cooking for 5 more minutes.


Drain the pasta and put 1/2 of it in a baking dish, add 1/2 of the chopped fontina and 1/2 of the parmesan.


Add the rest of the pasta and top with the fontina and parmesan.


Place under a cheese melter for a few minutes.


Melt butter, add onion, garlic, and sage leaves, and when brown, add the diced tomatoes and pour on the pasta. Serve immediately.

Serves 4.