Pizzocheri With Cabbage Potatoes And Sage Recipes
PIZZOCHERI WITH CABBAGE, POTATOES AND SAGE
Provided by Marian Burros
Categories dinner, pastas, main course
Time 45m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Bring water for pasta to boil in covered pot.
- Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
- Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
- Begin cooking pasta.
- Coarsely chop onion. Saute in hot oil in nonstick skillet.
- Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
- Cut taleggio into tiny pieces; coarsely grate Parmigiano.
- When potatoes and cabbage are cooked, drain and stir into onions.
- Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
- Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 585, UnsaturatedFat 6 grams, Carbohydrate 97 grams, Fat 14 grams, Fiber 9 grams, Protein 27 grams, SaturatedFat 7 grams, Sodium 1045 milligrams, Sugar 9 grams
CABBAGE AND STRAW
Wide noodles prepared with cabbage, potatoes and sage make up the classic Genoa comfort food called Pizzocheri. Have a pillow handy. After this supper, you'll need a nap.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer.
- While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet.
- Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta.
PIZZOCHERI WITH SAVOY CABBAGE, POTATOES, AND CHEESE
If you can't find pizzocheri, a buckwheat pasta cut like fettuccine, you have two choices: make it yourself (page 542) or substitute any fettuccinelike pasta. If you can't find Taleggio (already a compromise, because when I had this dish it was made with a local Alpine cheese whose name exists only in dialect), use fontina (real fontina, if you can find it, from the Valle d'Aosta), or another fairly strong but not too hard or harsh cheese.
Yield makes 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
- Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
- Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.
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- Bring a large pot of salted water to a boil. Peel and chop the potatoes into medium sized cubes and roughly chop the cabbage. Add the potatoes to the boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes.
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