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| Pizzoccheri alla Valtellinese (House-Made Whole-Wheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue) |
| 4 Servings |
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| Ingredients |
1/2 lb buckwheat flour
1/4 lb flour
water (as needed)
to taste salt
2 C savoy cabbage, cleaned and chopped
1 1/2 C russet potatoes, diced in small cubes
2 C Bitto cheese (Fontina if you cannot find Bitto),
diced in small cubes
1 C butter, unsalted
3 cloves garlic, minced
6 sage leaves
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| Method; Pizzoccheri Pasta |
| Sift the two kinds of flour together to create a smooth blend of
two types.
Add pinch of salt and then begin kneading into the flour mixture
with water.
Keep adding water until dough is a firm, consistent texture.
Roll dough out on cutting board and cut into 1” x 5” strips. |
| Equipment |
rolling pin
sauté pan
large pot
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| Method: Sauce |
| Bring to boil 2 quarts of water, adding salt to taste.
Boil the potatoes and cabbage for approximately 10 minutes.
Add the pizzoccheri pasta to the same pot and boil for 8
minutes more.
During this time heat up the butter, garlic and sage until completely
melted.
Drain the pasta and vegetable mixture then add the cheese and
butter-sage sauce, toss and serve.
Buon Appetito! |
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