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About this recipe: This buckwheat pasta dish originated in the Valtellina valley in the Lombardy region of Italy. Robust and hearty, the pasta is cooked with cubes of potato and slices of chard, then baked with an abundance of local cheeses and butter to make a deliciously creamy, unique pasta dish. If you cannot get your hands on Casera or Bitto cheese, you can use Fontina, Montasio, Raclette or Gouda.
You can replace the chard with spinach or Savoy cabbage, or use a mix of greens.