Ingredients
- 1 recipe pizzocheri (see basic recipe)
- 2 tablespoons salt
- 2 quarts water
- 2 medium waxy potatoes, 3/4 pounds, peeled and cut into 1inch 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
Directions
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 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.
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. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl.
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By deetandco
on October 23, 2010
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This was one of the worst recipes that I have ever made. It was very bland with a strong leek flavor. If you like leeks and tasteless pasta, this is the recipe for you.
By zazzil_3032677
Madison, WI
on May 24, 2009
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This recipe is AMAZING, and my husband begs me to make this for him all the time. I have yet to find Bitto, but I tried a couple different cheeses, including Monchego on a whim (which was divine. To make things simpler, I also use whole wheat penne instead of making pizzocheri. Just so delicious!
By jillonius_8587530
Pittsburgh, PA
on September 29, 2007
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This recipe was just amazing. I used fontina instead of bitto, and it was still amazing. It had a wonderful delicate (not overpowering sage-y flavor and all of the components of the dish worked so incredibly well together. It was substantial and comforting food. Amidst all the tomatoey mess that America makes of Italian food, this was an absolute gem.
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