🍽️ Buckwheat noodles with potatoes, cabbage, cheese and sage butter

Name: Buckwheat noodles with potatoes, cabbage, cheese and sage butter
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g firm-cooking potatoes; salt; 300 g savoy cabbage; 350 g noodles (pizzoccheri); 250 g fontina; 1 handful sage leaves; 2 garlic cloves; 60 g butter; pepper (from the mill); paprika powder (mildly sweet)

727 kcal · 30 min · 4 servings

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Ingredients

250 g firm-cooking potatoes
salt
300 g savoy cabbage
350 g noodles (pizzoccheri)
250 g fontina
1 handful sage leaves
2 garlic cloves
60 g butter
pepper (from the mill)
paprika powder (mildly sweet)

Instructions

1. Peel the potatoes and cut them into coarse cubes. Simmer them in salted water for about 20 minutes until tender. Wash the savoy cabbage, remove the tough stems, and cut it into strips. Add the cabbage to the potatoes for the last 10 minutes of cooking.
2. Cook the noodles in salted water until al dente (still firm to the bite).
3. Slice the Fontina cheese. Rinse the sage, pluck the leaves, and pat them dry. Peel the garlic and slice it finely.
4. Place the drained noodles and the cabbage-potato mixture in a bowl. Add the cheese and gently fold everything together. Keep the mixture warm for a short time.
5. Melt the butter in a pan and sweat the garlic in it. Add the sage and fry briefly. Season generously with salt, pepper, and paprika powder.
6. Divide the pizzoccheri among pre-warmed plates and drizzle with the sage-garlic butter before serving.

Nutrition per serving

kcal: 727
Protein: 31 g · Fett/Fat: 33 g · Carbs: 75 g