Total time: 1hr 20m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 842 Kcal, 43g Protein, 80g Carbohydrates, 37g Fat


  • Pizzoccheri
  • 0.5 tsp salt
  • 100 g white flour
  • 300 g buckwheat flour
  • 2 dl water
  • Vegetables
  • 250 g potatoes, diced
  • salted water
  • 500 g savoy cabbage, sliced
  • 300 g Graubünden mountain cheese, grated
  • Topping
  • 1 tbsp butter
  • 1 Salsiz sausage (approx. 100 g), diced
  • 1 onions, thinly sliced
  • 1 garlic clove, finely chopped
  • 6 sage leaves, thinly sliced
  • Utensils
  • One ovenproof dish (approx. 2 l), greased

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  • Pizzoccheri

    Mix the flour and salt in a bowl. Pour in the water, mix with a risotto spoon until the dough holds together. On a lightly floured surface, knead the dough for approx. 10 mins. until the dough is elastic, cover and leave to rest at room temperature for approx. 30 mins. Quarter the dough. On a lightly floured surface, roll each piece of dough into a rectangle approx. 2 mm thick, cut into strips (approx. 1 x 6 cm), leave to dry slightly.
  • Vegetables

    Cook the potatoes in salted water for approx. 5 mins. Add the pizzoccheri, simmer for approx. 2 mins., add the vegetables, simmer for a further 2 mins. Drain the potato and pizzoccheri mixture, layer it in the prepared dish along with the cheese.
  • Topping

    Heat the butter in a frying pan. Fry the sausage, onion, garlic and sage for approx. 10 mins. until light brown, spread on top of the pizzoccheri.
  • To gratinate

    Cook for approx. 5 mins. in the upper half of an oven preheated to 240°C.

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