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RECIPE OF THE MONTH INGREDIENT OF THE MONTH BABBO MENU |
 PIZZOCHERI WITH CABBAGE AND BITTO  Looking for more recipes?
Serves 4 1 recipe pizzocheri (see basic recipe below) 2 tablespoons salt 2 quarts water 2 medium waxy potatoes, 3/4 pounds, peeled and cut into 1-inch cubes 1 small head Savoy cabbage, or Napa, cut into 1-inch thick strips 6 tablespoons unsalted butter 2 small leeks, chopped into 1/2-inch pieces 2 cloves garlic, thinly sliced 8 leaves fresh sage 1 cup grated Bitto cheese (may substitute Fontina or Montasio) 1. Place a large pasta pot on high heat with 6 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. 2. 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. 3. Butter an earthenware oven dish and preheat oven to 385 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. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl. BASIC PIZZOCHERI (BUCKWHEAT PASTA) Serves 4 2 cups buckwheat flour 1-1/2 cups unbleached white flour 4 jumbo eggs 1/2 tablespoon oil 1 pinch salt 1. Make pasta in regular way using well method. 2. Roll into sheets on thinnest setting and then cut sheets into horizontal stripes 1-inch thick. Cut across the stripes in 2-inch intervals to yield 2-inch long and 1-inch tall strips. These are pizzocheri. | ||||