About the recipe

To celebrate the end of the Olympics I made an Italian Alpine style pasta reminiscent of the pasta I enjoyed on a trip several years ago to the foot of the Italian alps. We carry Taleggio cheese which is typical of the region and works well here as a melting cheese.

Ingredients

Etto Reginette - fresh or dried.
2 TB Butter
1 bunch Swiss Chard or another dark green cut into ribbons
1 large or a few small potatoes
1/4 lb ham diced or speck from Etto - torn into small pieces
8oz warm milk
6 sage leaves diced into ribbons
Kosher salt or salt discs
Taleggio cheese - diced

Reginette pasta box

Preparation

In a large pot, bring 4 qt of water with 1-2 tbsp salt or a three salt discs to a boil and cook potatoes until they begin to soften. Take out and save the water to boil the pasta.
Chop the potatoes into 1/4 inch by 1/2 inch pieces.
In a big saucepan or wok add 2 TB butter and the sage and ham to the pan with medium heat. After a few minutes add the potatoes, greens and milk and simmer on low heat.
Cook the pasta following the directions and when al dente add directly to the sauce pan and then add the cheese. Mix well and add pasta water as necessary to create a cohesive dish.
Plate with a couple extra cubes of cheese on top. Buon Appetito.