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

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

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

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!