Ingredients with Measurements:
- 1 pound of pizzoccheri pasta
- 2 medium potatoes, peeled and diced
- 1 small head of cabbage, chopped
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1/2 cup of butter
- 1/2 cup of grated Parmesan cheese
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling pasta and vegetables
- Colander for draining pasta and vegetables
- Large skillet for sautéing vegetables and pasta
Step-by-Step Instructions:
1. Fill a large pot with water and bring it to a boil. Add the diced potatoes and chopped cabbage to the boiling water and cook for 10-12 minutes or until tender.
2. Remove the potatoes and cabbage from the pot using a slotted spoon and place them in a colander to drain. Reserve the cooking water.
3. Add the pizzoccheri pasta to the same pot of boiling water and cook according to package instructions, usually around 8-10 minutes.
4. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
5. Add the cooked potatoes and cabbage to the skillet with the onion and garlic. Stir to combine and season with salt and pepper to taste.
6. When the pasta is done cooking, drain it and add it to the skillet with the vegetables. Toss everything together until the pasta is coated in the butter and vegetable mixture.
7. Sprinkle the grated Parmesan cheese over the top of the pasta and vegetables and stir to combine.
8. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Boiling water for cooking vegetables and pasta, medium heat for sautéing vegetables and pasta
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 52g
Protein per serving: 12g
Substitutions for ingredients:
- Substitute the pizzoccheri pasta for any other type of pasta you prefer
- Substitute the cabbage for kale or Swiss chard
- Substitute the Parmesan cheese for any other type of grated cheese you prefer
Variations:
- Add cooked bacon or pancetta to the skillet with the vegetables for added flavor
- Add a splash of white wine to the skillet with the vegetables for added depth of flavor
- Add chopped fresh herbs like parsley or basil to the skillet for added freshness
Tips and Tricks:
- Reserve some of the cooking water from the vegetables and pasta to add to the skillet if the pasta seems too dry
- Be sure to stir the pasta and vegetables frequently to prevent sticking and ensure even cooking
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Pizzoccheri with Potatoes and Cabbage in a large serving dish or individual bowls.
Garnishes:
Garnish with chopped fresh herbs like parsley or basil.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
Serve with crusty bread or garlic bread.
Troubleshooting Advice:
If the pasta seems too dry, add some of the reserved cooking water to the skillet to loosen it up.
Food Safety Advice:
Be sure to cook the vegetables and pasta to the appropriate temperature to ensure they are safe to eat.
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:
The Pizzoccheri with Potatoes and Cabbage has a rich and savory flavor with a hint of nuttiness from the buckwheat pasta.
Serving Suggestions:
Serve the Pizzoccheri with Potatoes and Cabbage as a main dish for lunch or dinner.
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Region: Italian