Pizzoccheri with Cabbage is a main course, similar to tagliatelle but made with stone-ground buckwheat, enriched with cabbage, cheese, butter, and sage. Pizzoccheri is one of those delicacies you must try at least once. A traditional dish from Valtellina.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for Pizzoccheri with Cabbage
- 14.1 oz pizzoccheri
- 10.6 oz cheese (assorted)
- 12 oz potatoes
- 10 leaves sage
- 3.5 oz grated Parmesan cheese
- 4 quarts water
- to taste coarse salt
Tools for Pizzoccheri with Cabbage
- Slotted Spoon
- Pot
- Potato Peeler
- Small Pot
Steps for Pizzoccheri with Cabbage
Start by peeling the potatoes, washing them, and cutting them into pieces.
Put a large pot with 4 quarts of water on the stove, add the potatoes and coarse salt, bring it to a boil and cook for 7/8 minutes
in the meantime, separate the cabbage leaves, remove the core, cut the leaves in half, and wash.
Remove the rind from the cheese and cut it into pieces.
Now add the cabbage to the potatoes and cook for 10 minutes.
Plunge the pizzoccheri into the water where the cabbage and potatoes are cooking and cook them for another 10’.
Meanwhile, in a small pot melt the butter with the sage. (you can also add a clove of garlic if desired)
Drain pizzoccheri, potatoes, and cabbage with a slotted spoon, place them in a large baking dish, and layer them with the cheese, the sage butter (without garlic if you added it)
and plenty of grated Parmesan cheese. Place in a static oven at 356°F for 10 minutes just to lightly gratinate. Stir and serve immediately.
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