Light lasagna.
Instructions
Put to cook in salted water the potatoes peeled and sliced with the beets and cut into pieces. After 15 minutes, add the pasta and finish cooking. Drain the pizzoccheri with vegetable and travasateli in a soup-tureen alternating with thin slices of fontina. Melt the butter with Sage. Turn off and incorporated the oil, then add the contents of the tureen. Add the Parmesan cheese and serve.
Ingredients and dosing for 2 persons
- 180 g of type pizzoccheri pasta
- 100 g of beets
- 1 potato
- 40 g of fontina cheese
- 20 g of butter
- 20 g of grated parmesan cheese
- 6 leaves of sage
- Salt
- 2 tablespoons of olive oil extra virgin