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Ingredients
4 tablespoons unsalted butter
1 cup thinly sliced onion
2 large cloves garlic, chopped
2 teaspoons fresh sage leaves, chopped
Salt to taste
8 ounces Yukon gold potatoes, peeled and sliced ¼ inch thick
2 cups cabbage or Swiss chard, shredded ½ inch wide
1 pound pizzoccheri (Italian buckwheat tagliatelle)
Freshly ground black pepper to taste
6 ounces fontina, taleggio or montasio cheese in thin slices
⅓ cup freshly grated Parmigiano-Reggiano
Nutritional analysis per serving (4 to 6 servings)
68 grams carbs; 54 milligrams cholesterol; 541 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 21 grams fat; 4 grams fiber; 451 milligrams sodium; 21 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon butter in a large skillet. Saute onion over medium heat until golden and starting to crisp; add garlic, and saute a bit more. Stir in sage. Reserve.
- Step 2
Butter a shallow 9-inch square or 10-inch round baking dish with ½ tablespoon butter.
- Step 3
Bring a large pot of salted water to a boil. Add potatoes, and cook about 5 minutes, until not quite tender. Add cabbage, and cook 5 minutes more. Add pizzoccheri, stir, and cook just until noodles are tender, another 5 minutes. Drain pot, reserving about half a cup of cooking water.
- Step 4
Preheat oven to 400 degrees. In a large bowl, gently toss pizzoccheri, cabbage and potatoes with remaining butter. Season to taste with salt and pepper. Add sliced cheese and toss gently again, moistening mixture with reserved cooking water, if necessary.
- Step 5
Spread mixture in baking dish. Reheat onion and garlic mixture, and sprinkle over casserole, along with the Parmigiano-Reggiano. Bake about 8 minutes, until casserole is heated through and cheese on top has melted. Serve.
Private Notes
Comments
The recipe works out much better if you use ½ the amount of pizzoccheri (250 g instead of 500 g); it's a much better balance. Also I added a large, blanched (about 3 min) thinly sliced turnip, which I think gave the dish more complexity. If you have the patience, it is much better to cook each element separately and then combine them. The extra cooking water proved unnecessary.
The recipe works out much better if you use ½ the amount of pizzoccheri (250 g instead of 500 g); it's a much better balance. Also I added a large, blanched (about 3 min) thinly sliced turnip, which I think gave the dish more complexity. If you have the patience, it is much better to cook each element separately and then combine them. The extra cooking water proved unnecessary.