Tuesday, 24 February 2015

Pizzoccheri - pasta with potatoes, savoy cabbage and cheese

The smell of melted cheese, a nice texture of the pasta, smooth potatoes and cabbage, the richness of fresh butter all together in a great dish for this cold season.
Once prepared only in a small mountain valley in Lombardy (Valtellina), this pasta is now easy to find in supermarkets and I recommend it because it is delicious and easy to prepare.

If you want you can even make your own pasta, mixing together 180 grs of buckwheat flour, 30 grs of all purposes flour and some water. Actually I never found the floor where I live, so prepared pasta is fine and good enough!

Ingredients (for 4 people)

200 grs. pizzoccheri
2 medium potatoes
1/2 savoy cabbage
80 grs butter
1 onion, sliced
250 grs Casera dop (local cheese) try with Fontina or any other midium seasoned cow cheese (the ones with pungent smell...)
6 sage leaves
4 spoons Parmigiano reggiano (or grana padano) grated

Dry Pizzoccheri

1. Wash the vegetables. Peel and cube the potatoes into irregular cubes 1/2 inch wide. Slice the cabbage and cut off the stems.

2) Put the vegetables in a pot of boiling, salted water and let them cook for 5 minutes. After that time add the pasta and let it cook as shown on the package or until soft.

Pre- heat your over at 180°C/

3) In the meanwhile slice the onion and sauté it with the sage in the melting butter until soft.

4) Cut the cheese into small pieces/slices.

5) Drain the pasta and the vegetables in a colander and pour half of them in a baking dish. Sprinkle half of the cheeses on the first layer, put half of the butter and onions on top, then cover with the remaing pasta and vegetables, add the cheeses and the butter/onion/sage mix.

6) Put the baking dish in the oven for 5-10 minutes until the cheeses melt, take out of the oven and serve immediately while hot.

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