Ingredients with Measurements:
- 1 pound of pizzoccheri pasta
- 1/2 cup of unsalted butter
- 1/2 cup of diced onion
- 2 cups of diced potatoes
- 2 cups of shredded savoy cabbage
- 1 cup of grated Parmesan cheese
- 1 cup of grated Fontina cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven for cooking vegetables and cheese sauce
- Colander for draining pasta
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the pizzoccheri pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
3. Add the diced potatoes to the skillet and cook for 10-15 minutes, or until they are tender.
4. Add the shredded savoy cabbage to the skillet and cook for another 5 minutes, or until it is wilted.
5. In a separate bowl, mix together the grated Parmesan and Fontina cheeses.
6. Add the cooked pasta to the skillet with the vegetables and toss to combine.
7. Sprinkle the cheese mixture over the pasta and vegetables and stir until the cheese is melted and everything is well combined.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- N/A
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 44g
- Protein: 20g
- Fiber: 4g
Substitutions for ingredients:
- If you can't find pizzoccheri pasta, you can substitute with another short pasta like fusilli or penne.
- If you don't have savoy cabbage, you can use regular green cabbage or kale instead.
- If you can't find Fontina cheese, you can substitute with Gruyere or another semi-soft cheese.
Variations:
- Add cooked bacon or pancetta for extra flavor.
- Substitute the potatoes with butternut squash or sweet potatoes for a fall twist.
- Add some crushed red pepper flakes for a spicy kick.
Tips and tricks:
- Be sure to cook the pasta until it is al dente so it doesn't become mushy when combined with the vegetables and cheese sauce.
- You can make this dish ahead of time and reheat it in the oven or on the stove.
- Reserve some of the pasta water to add to the skillet if the cheese sauce is too thick.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the microwave or on the stove until heated through.
Presentation ideas:
- Serve the Pizzoccheri al Formai de Mut in individual bowls or on a large platter for sharing.
Garnishes:
- Garnish with chopped fresh parsley or basil for a pop of color.
Pairings:
- Serve with a side salad or garlic bread for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add some of the reserved pasta water to thin it out.
Food safety advice:
- Be sure to cook the potatoes and cabbage until they are fully cooked to avoid any foodborne illnesses.
Food history:
- Pizzoccheri is a type of pasta that originated in the Lombardy region of Italy. It is traditionally made with buckwheat flour and served with potatoes, cabbage, and cheese.
Flavor profiles:
- This dish is savory and cheesy with a slight sweetness from the potatoes and cabbage.
Serving suggestions:
- Serve the Pizzoccheri al Formai de Mut with a glass of red wine for a cozy and comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian