Pizzocheri with Savoy Cabbage, Potatoes and Bitto Recipe

Name: Pizzocheri with Savoy Cabbage, Potatoes and Bitto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt.
2
Add the potatoes and bring to a boil.
3
Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage.
4
Cook 3 to 4 minutes and add the pasta.
5
Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy.
6
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.
7
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.
8
Continue until all ingredients are finished.
9
Place in oven and bake 10 minutes.
10
Remove and toss like salad and serve immediately in the same bowl.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Pizzocheri with Savoy Cabbage, Potatoes and Bitto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pizzocheri with Savoy Cabbage, Potatoes and Bitto

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