Buckwheat pasta with potatoes and Swiss chard

A filling baked dish from northern Italy - ribbons of buckwheat pasta and potatoes with cheese and Swiss chard.

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  • 300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour)
  • 200g/7oz waxy potatoes, peeled and cut into small cubes
  • 200g/7oz Swiss chard, leaves only
  • salt and freshly ground black pepper
  • 80g/3oz unsalted butter
  • 3 garlic cloves, sliced
  • 300g/10½oz bitto or toma cheese, cut into small cubes
  • 100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated