Pizzoccheri with bresaola (air-cured beef) and Savoy cabbage

  • Difficulty: Easy
  • Preparation method: 25 min.
  • Serving for: 4 persons


  • 320 g of Pizzoccheri
  • 120 g of bresaola
  • 400 g of Savoy cabbage
  • 200 g of strong provolone cheese, cut into small pieces
  • 100 g of grated grana cheese
  • 120 g of butter
  • garlic, pepper and sage leaves

Preparation method

Cut into pieces the cabbage and put into the previously salted water.
Bring to the boil and add the Pizzoccheri, cook for 12-15 minutes.
In a large pan brown well the sliced bresaola with garlic, butter and sage.
When cooked, drain the Pizzoccheri, sauté with the bresaola, add the hot provolone cut into small pieces, grated grana, pepper and delicately mix in.
Serve on hot plates.