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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
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
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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