About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Scrigno di Venere - Venus' Jewel Case | Main | Orecchiette »


Pizzoccheri?? What kind of pizza is that? Oh wait, it's not a pizza - the recipe's got Swiss chard, potatoes, some garlic, sage and two kinds of cheese. Pizzoccheri is the name of a variety of pasta, and guess what, I've got to make it. Well, at least I'm going to be getting more use out of my new pasta machine.

Buckwheat flour, unbleached flour, 3 eggs, salt, milk and water - the ingredients in making pizzoccheri. I had to visit a couple of shops to find buckwheat flour. The final result will be flat noodles about 3" x 1".


I've planted Swiss chard & potatoes in my garden - but they aren't ready for the recipe this time - in mid-June, when I first tried this recipe. That's the Swiss chard in the large measuring cup in the photo below. This was also my first experience with Fontina cheese (red wedge).


This recipe calls for lots of boiling water for cooking the Swiss chard & potatoes for several minutes, and only a few seconds for the fresh pasta before everything is transferred to an oven-to-table dish, coated with garlic/sage butter, topped with cheese ......


..... then baked in an oven for five minutes.


The most difficult stage of this recipe for me is making the pasta. I am still quite a novice and this was one of my first attempts. While I noticed a big improvement in my technique from a couple of earlier efforts, my resulting noodles wouldn't win high marks from the judges for aesthetics. Pizzoccheri doesn't conform to many of my assumptions about pasta dishes, but Marcella explains that is a regional dish from the northern part of Italy, near the Swiss border. I think it would be an excellent fall or early winter dish to prepare when I can use more ingredients from my garden. It was very good.

Comments (5)

This does sound like wonderful comfort food, I would like to try this myself in the Fall.

Doug, great job and I am glad to learn that your pasta making attempts are coming more easily to you. Keep up the good work!

Beautiful, Doug. I know what you mean by the dish not conforming to your assumptions about what pasta is.
I think North Americans are so used to the southern Italian ideas of ingredients we are surprised sometimes.
I am always a little surprised when I see potatoes combined with pasta in a dish. I think it has to do with my grandmother's admonishments against combining more than one starch in the same dish.
I'm flagging this recipe to try this fall.

Good job, Doug! It looks wonderful!

I see what you mean about this being a delicious thing to try in the fall. Mind you, any chard I pick up won't be as good as what you find in your garden.

You must have some very happy folks in your house getting to eat your delicious creations.


"You must have some very happy folks in your house getting to eat your delicious creations."

Only one, Jerry - but you're right - no complaints.

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