Wash, cut into pieces and boil the vegetables in plenty of salted water. After 5 minutes in the same pot, also cook the pizzoccheri for about 10/12 minutes (leave them a little al dente).
In the meantime, cut the soft cheese into cubes and melt the butter with a few tablespoons of oil, flavoring it with sage and crushed garlic cloves (to be removed as soon as they take on the color).
In an ovenproof dish, arrange a first layer of pasta and vegetables, spread a mixture of parmesan (or parmesan) and diced fontina on the surface and season with butter and sage.
Add a layer of pizzoccheri and gradually the other ingredients. Lastly, season with a sprinkling of parmesan and a few knobs of butter, brown everything in the oven for 10 minutes.
Ingredients for 4 people:
- 500g of pizzoccheri from Valtellina
- 150g of lean bacon
- 50g of dried mushrooms
- A little parsley
- 1 onion
- 50g butter
- 4 Spoons of extra virgin olive oil
- Salt to taste
Preparation time: 35 minutes