pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours. last time i made this i took a fairly traditional approach, pairing it with potatoes, spinach (cabbage seems to be used more commonly) and lots of cheese (taleggio and gruyere). this time i went a bit off piste, although it was the need to use up an oozingly ripe goats cheese camembert that was my starting point.
lots of butter is apparently also important with pizzocheri so i started this off by cooking some courgette in the aforementioned lots of butter.to this i added some leftover roast potatoes and roast chicken, both diced. a handful of basil, seasoning and some grated hard cheese (these were leftover from a cheeseboard, along with the camembert).
i placed half the mix in my serving dish, topped it with slices of the camembert and then added the rest of the mix before finishing it off with some grated cheddar. 15-20 minutes in the oven at 190c and that’s it – ready and delicious with a green salad.