| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
|
Recipe pizzocheri |
| 2 |
tb |
Salt |
| 2 |
qt |
Water |
| 2 |
md |
Waxy potatoes, 3/4 pounds, peeled cut into 1" cubes |
| 1 |
sm |
Head Savoy cabbage, or Napa, into 1" strips |
| 6 |
tb |
Unsalted butter |
| 2 |
sm |
Leeks, in 1/2" pieces |
| 2 |
|
Cloves garlic, thinly sliced |
| 8 |
|
Leaves fresh sage |
| 1 |
c |
Bitto cheese (may sub. Fontina), grated |
INSTRUCTIONS
Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons
salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the
potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and
add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm
and still chewy.
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.
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. Continue until all ingredients are
finished. Place in oven and bake 10 minutes. Remove and toss like salad and
serve immediately in the same bowl.
Yield: 4 servings
Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #517 by Sue
<suechef@sover.net> on Mar 14, 1997
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