Prep Time:
15 minutes |
Cook Time:
30 minutes |
Serves:
3-4 |
About the recipe
Pizzoccheri is a staple pasta dish of the Valtellina in the north of Italy. It's actually made with a buckwheat pasta, but truth be told our reginette is better and serves the same purpose. It combines sliced potatoes, savoy cabbage (I used local Windrose Farms Chard instead) and a cheese called Casera which is similar to Fontina which I used instead since we stock a high quality one at Etto called Fontal. This is a wonderful stick to your ribs dish that I served alongside a grilled lamb chop and it recalled the versions I had from the source.
Ingredients[Sauce]
|
Reginette pasta box
Preparation
- Heat the oven to around 200 degrees.
- Bring 4 quarts of water with 1-2 tbl kosher salt to boil in a large pot. Cook potatoes until soft and set aside. Save the water for the pasta.
- Add 2TB butter to a sauce pan or wok and cook greens over medium heat seasoned with salt and pepper and put in an oven proof bowl.
- Add the pasta to the boiling water and follow the cooking time.
- Cook the sage in the other 2 TB butter over low heat. Chop the potatoes into small thin chunks season with salt and pepper and add them to the bowl with the greens.
- Add the pasta to the bowl with the butter mixture and cubed fontina and mix well and put in the oven for a few minutes until the cheese is mostly melted.
