Mangia, Mangia!

Fantastic food and impeccable style are synonymous with Italian culture. The Missonis, a fashion family known for revolutionizing knitwear, have the style part down. Turns out, they’re no slouches in the kitchen, either. Francesco Maccapani Missoni, son of Missoni creative director Angela Missoni, has compiled some of their best recipes in The Missoni Family Cookbook (Assouline, $50). Family favorites like Pizzoccheri, a buckwheat pasta with Swiss chard, potatoes, and cheese, capture the same boho-chic glamour that permeates the Missoni’s fashion line and approach to entertaining. The book is available for purchase at the Assouline boutique in The Royal Poinciana Plaza on Palm Beach.

Hungry for me? Then test out this Pizzoccheri recipe now!


Pizzoccheri (serves 6)


3 sticks unsalted butter

8 small leaves fresh sage

2 medium Yukon Gold potatoes, peeled and diced into ½-inch cubes

2 cups Swiss chard, cut into 1-inch strips

1 lb. pizzoccheri (buckwheat pasta)

4 cups Valtellina Casera cheese, grated

2 cups Bitto cheese, cut into ½-inch cubes

Sea salt and freshly ground black pepper

  1. In a large pan over low heat, melt the butter. Add the sage leaves and allow to infuse for 3-5 minutes. Remove from the heat.
  2. Bring a large pot of salted water over medium-high heat to a boil. Add the potatoes and chard and cook until the potatoes are almost tender. Add the pizzoccheri and cook for 10-12 minutes; drain.
  3. Return the pan containing the sage butter to medium heat. When the butter starts bubbling and turns golden, add the pizzoccheri, potatoes, and chard and stir well to coat evenly. Fold in the Valtellina Casera cheese and stir well. Add the Bitto cheese and stir until combined. Season with black pepper and remove from the heat.
  4. Serve immediately; it’s important to enjoy this rich winter dish while it’s still very hot.

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