Ingredients with Measurements:
- 1 pound pizzoccheri pasta
- 1/2 cup unsalted butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 pound potatoes, peeled and diced
- 1/2 pound savoy cabbage, chopped
- 1/2 pound Bitto cheese, grated
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or Dutch oven
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 minced garlic and sauté until softened, about 5 minutes.
3. Add the diced potatoes and chopped savoy cabbage to the skillet. Cook until the potatoes are tender and the cabbage is wilted, about 10 minutes.
4. Add the cooked pizzoccheri pasta to the skillet and toss with the vegetables until well combined.
5. Add the grated Bitto cheese to the skillet and stir until melted and evenly distributed throughout the pasta and vegetables.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat per serving: 32g
Carbohydrates per serving: 49g
Protein per serving: 17g
Substitutions for ingredients:
- Pizzoccheri pasta can be substituted with any other short pasta, such as penne or fusilli.
- Bitto cheese can be substituted with any other semi-hard cheese, such as Fontina or Gruyere.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Substitute the savoy cabbage with kale or Swiss chard.
- Add a pinch of nutmeg for a warm, spicy flavor.
Tips and tricks:
- Be sure to cook the potatoes until they are tender, as they will not continue to cook once added to the skillet.
- Reserve some of the pasta water to add to the skillet if the pasta seems dry.
- Grate the Bitto cheese finely to ensure it melts evenly.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Pizzoccheri con la Bitto in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh parsley or grated Parmesan cheese.
Pairings:
Serve with a crisp green salad and a glass of red wine.
Suggested side dishes:
Garlic bread or roasted vegetables.
Troubleshooting advice:
If the pasta seems dry, add a splash of pasta water to the skillet.
Food safety advice:
Be sure to cook the potatoes and cabbage thoroughly to avoid any potential foodborne illnesses.
Food history:
Pizzoccheri is a traditional pasta dish from the Lombardy region of Italy. It is typically made with buckwheat pasta and served with potatoes, cabbage, and cheese.
Flavor profiles:
Savory, cheesy, and hearty.
Serving suggestions:
Serve hot and enjoy as a main course.
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Region: Italian