Pizzocheri with Savoy Cabbage, Potatoes and Bitto

Name: Pizzocheri with Savoy Cabbage, Potatoes and Bitto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 113 grams grated Bitto cheese (may substitute Fontina or Montasio); 8 leaves fresh sage; 2 cloves garlic, thinly sliced; 2 smalls leeks, chopped into 1/2 inch pieces; 1 recipe pizzocheri (see basic recipe); 2 Tbsps salt; 1 small head Savoy cabbage, or Napa, cut into 1 inch thick strips; 6 Tbsps unsalted butter; 2 liters water; 2 mediums waxy potatoes, 3/4 pounds, peeled and cut into 1inch cubes

Pizzocheri with Savoy Cabbage, Potatoes and Bitto might be From preparation to the plate, this recipe takes roughly 40 minutes. This recipe from Foodnetwork requires recipe pizzocheri, salt, garlic, and butter. If you like this recipe, you might also like recipes such as Polenta gnocchi with savoy cabbage and cheese, Savoy Cabbage and Celery Root Soup with Leek Confit, and Baked Corned Beef with Sauteed Cabbage and Baked New Potatoes.

Instructions

Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt.

Ingredients you will need

Pasta

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Potato

Cabbage

Pasta

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.

Ingredients you will need

Butter

Garlic

Leek

Sage

Equipment you will use

Frying Pan

Butter an earthenware oven dish and preheat oven to 385 degrees F. 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.

Ingredients you will need

Butter

Cheese