Try this delicious pasta dish:
From the chard, cut the stem into small pieces and rinse the individual leaves well. Remove the thick light ribs and cut into pieces of about 2 to 3 cm. Cut the green leaves into this size as well. In a saucepan, bring salted water to a boil, add the thick ribs at the beginning and after about 5 min add the rest of the chard. Do the whole thing for 10 to 15 min. Taste in between, because the vegetables should still be crunchy. Later, drain, rinse with iced water and drain well.
Peel the raw potatoes, cut into bite-sized cubes, boil in salted water and drain.
Put pizzoccheri in boiling salted water and make according to package directions (about 15 min).
Peel and chop the garlic cloves, cut the cheese into narrow little slices or cubes, rinse the sage leaves and rub them dry.
Put the drained pizzoccheri, the potatoes and the chard in a buttered gratin dish, season with pepper, salt and freshly grated nutmeg. Add cheese and gently stir everything together until well incorporated.
Heat butter in a frying pan, sauté sage leaves cut into strips and chopped garlic and spread evenly over vegetable-pasta mixture.
Place the casserole in the oven preheated to 200 °C for about 20 to 25 minutes. Cover with aluminum foil or use a baking dish with a lid. The casserole should not be allowed to brown, but rather
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