Pizzoccheri with Cabbage, Potatoes and Cheese Recipe at MyDish

Pizzoccheri with Cabbage, Potatoes and Cheese

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Method

  • 1. Add a few leaves of fresh sage and one clove of garlic to the butter. Then put the it to simmer on a low heat.

  • 2. Thinly slice the potato and then slice the fresh savoy cabbage up into medium length strips.

  • 3. Boil the potato and savoy cabbage for 5 minutes, adding salt for seasoning.

  • 4. Add the pizzoccheri pasta to the potato and cabbage, letting it cook until the pasta is soft which takes about 12 to 15 minutes.

  • 5. Prepare the Foninta cheese by slicing it into thin slabs.

  • 5. Strain the water out of the pasta, potatoe and cabbage pan once the pasta is al dente. This is the first layer in the serving bowl.

  • 6. The second layer is sprinkles Fontina and a litle parmesean.

  • 7. Repeat these two layers over and over until the main ingredients are finished, maybe 4 to 5 times depending on the size of the serving dish.

  • 8. After the layering is done pour the melted butter over the top. Add some black pepper and serve hot!

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    Ingredients

    • 330g Pizzoccheri pasta
    • 130g cabbage
    • 1 potato (medium to large)
    • 4 sage leaves
    • 1 garlic clove
    • 150g Fontina cheese
    • 100g parmesean
    • 120g butter

    By Views 1111  Added Fri Jul 18 2008


    It's a traditional Italian dish that can be served with most things: this recipe is with cabbage, potatoes and cheese

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