Pizzocheri With Potatoes And Leeks Recipe

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Nutrition per serving    (USDA % daily values)
CAL
676
FAT
72%
CHOL
28%
SOD
16%

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Ingredients for 4 servings

Salt and freshly ground pepper

Salt and freshly ground black pepper

1 large Yukon potato or boiling potato sliced into 1/4-inch rounds

4 cups thinly sliced clean leeks (white and green parts)

4 ounces Fontina cheese, cut into thin slices

6 tablespoons unsalted butter

12 ounces dried packed Pizzocheri (buckwheat short broad noodles)

1/2 cup grated Parmesan cheese

1 garlic clove, smashed