Pizzoccheri
1/2 pound of pizzoccheri
3 big potatoes
1/2 pound of fontina cheese
5 oz of Grana Padano cheese
4oz of butter
A clove of garlic
4/5 sage leafs
Salt and pepper to taste
Clean the the chard and cut a V-shaped cut along the veins of the leaves, then remove the stem. Cut into sticks of a width of 1 cm so that are cooked faster.
Peel and cut the potatoes into chunks. Cook the potatoes and the Swiss chard for 10 minutes in a vegetable stock; in the same pan (with the chard and potatoes still inside) cook the Pizzoccheri pasta for another 10 minutes.