Ingredients Jump to Instructions ↓

  1. 1 Pizzocheri pasta - seenote

  2. 2 tablespoons 30ml Salt

  3. 2 Water

  4. 2 Waxy potatoes - - (3/4 lb), peeled, (medium) and cut into 1" cubes

  5. 1 Savoy cabbage - or napa head, cut (small)

  6. 1" thick strips

  7. 6 tablespoons 90ml Unsalted butter

  8. 2 tablespoons 30ml Leeks - chopped

  9. 1/2" pieces (small)

  10. 2 Garlic cloves - thinly sliced

  11. 8 Fresh sage leaves

  12. 1 cup 146g / 5.1oz Grated bitto cheese (may substitute fontina or montasio)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Pizzocheri Pasta Basic Recipe" recipe which is included in this collection. Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy. Meanwhile, in a 10-inch saute pan melt the butter until the foam subsides and add the leeks, garlic and sage and cook until softened, about 6 to 8 minutes, and set aside. Butter an earthenware oven dish and preheat oven to 385 degrees. Spoon one-quarter of the pasta mixture into dish, followed by one-quarter leek mixture and one-quarter grated cheese. Continue until all ingredients are finished. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl.


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