200g/7oz Swiss chard, leaves only
3 garlic cloves, sliced
200g/7oz waxy potatoes, peeled and cut into small cubes
salt and freshly ground black pepper
300g/10½oz pizzoccheri pasta (made usually with 1/3 Italian ‘00’ flour, 2/3 buckwheat flour)
80g/3oz unsalted butter
300g/10½oz bitto or toma cheese, cut into small cubes
100g/4oz parmesan (or a similar vegetarian hard cheese), freshly grated