Pizzocheri With Savoy Cabbage, Potatoes And Bitto

Course : Italian
Serves: 4
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1 recipe pizzocheri pasta -- see * note
2 tablespoons salt
2 quarts water
2 medium waxy potatoes - -- (3/4 lb), peeled, and cut into 1 inch cubes
1 small savoy cabbage -- or napa head, cut 1 inch thick strips
6 tablespoons unsalted butter
2 small leeks -- chopped 1/2 inch pieces
2 cloves garlic -- thinly sliced
8 medium fresh sage leaves
1 cup grated bitto cheese (may substitute fontina or montasio)

Preparation / Directions:

* 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 sauté 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5738)

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