Saracene with cabbage, potatoes and pecorino cheese

250 g Saracen “Aldo's Pasta”

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For 4 people


  • 200 g savoy cabbage
  • 200 g purple potatoes
  • 40 g butter
  • 30 g EVO oil
  • 80 g lard cut into julienne strips
  • 2 cloves of garlic
  • 3 sage leaves
  • 200 g vegetable broth
  • 80 g aged pecorino (grated)
  • 100 g fresh pecorino (diced)






15 Minutes


4 Guests


Cut the potatoes into cubes and cut the cabbage into lozenges. In a pan, foam the butter and oil. Flavor the lard into julienne strips with the garlic cloves. Pour in the vegetable stock and let it reduce. Discard the garlic and sage leaves. In a large saucepan, bring the water to the boil with the salt. Boil the potatoes and cabbage for 5 minutes. Plunge the buckwheat into the water and cook for 4 minutes. Drain the pasta, cabbage and potatoes. Toss in the flavored butter. Stir in the two pecorino cheeses, possibly adding a little cooking water.

Chef Giorgio Nardelli

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