Best Pizzocheri With Savoy Cabbage Potatoes And Cheese Recipes

PIZZOCHERI WITH CABBAGE, POTATOES AND SAGE

Pizzocheri With Cabbage, Potatoes and Sage image

Provided by Marian Burros

Time 45m

Yield 3 servings

Number Of Ingredients 10

Ingredients

3/4 pound potatoes
12 ounces fresh onion or 11 ounces ready-cut onion (2 to 2 1/2 cups)
2 teaspoons olive oil
2 tablespoons fresh sage
8 ounces pizzocheri or Japanese soba noodles
9 ounces cabbage
2 ounces taleggio cheese
2 ounces Parmigiano Reggiano
3/4 teaspoon salt (optional)
Freshly ground black pepper

Steps:

Bring water for pasta to boil in covered pot.
Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
Begin cooking pasta.
Coarsely chop onion. Saute in hot oil in nonstick skillet.
Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
Cut taleggio into tiny pieces; coarsely grate Parmigiano.
When potatoes and cabbage are cooked, drain and stir into onions.
Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

Nutrition Facts : @context http, Calories 585, UnsaturatedFat 6 grams, Carbohydrate 97 grams, Fat 14 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 1045 milligrams, Sugar 9 grams

PIZZOCHERI WITH SAVOY CABBAGE, POTATOES, AND CHEESE

Pizzocheri with Savoy Cabbage, Potatoes, and Cheese image

If you can't find pizzocheri, a buckwheat pasta cut like fettuccine, you have two choices: make it yourself (page 542) or substitute any fettuccinelike pasta. If you can't find Taleggio (already a compromise, because when I had this dish it was made with a local Alpine cheese whose name exists only in dialect), use fontina (real fontina, if you can find it, from the Valle d'Aosta), or another fairly strong but not too hard or harsh cheese.

Yield makes 4 servings

Number Of Ingredients 8

Ingredients

Salt and black pepper to taste
1 pound Savoy or other cabbage, cored and shredded
2 waxy potatoes, peeled and diced
3 tablespoons butter
5 fresh or 2 dried sage leaves
1 pound pizzocheri or other pasta
1 cup grated Taleggio, fontina, or other semisoft cheese
1 cup freshly grated Parmesan cheese

Steps:

Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.