Pizzocheri With Cabbage Potatoes And Sage Recipes

PIZZOCHERI WITH CABBAGE, POTATOES AND SAGE

Steps:

• Bring water for pasta to boil in covered pot.
• Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
• Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
• Begin cooking pasta.
• Coarsely chop onion. Saute in hot oil in nonstick skillet.
• Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
• Cut taleggio into tiny pieces; coarsely grate Parmigiano.
• When potatoes and cabbage are cooked, drain and stir into onions.
• Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
• Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

PIZZOCCHERI CASSEROLE

Steps:

• Heat 1 tablespoon butter in a large skillet. Saute onion over medium heat until golden and starting to crisp; add garlic, and saute a bit more. Stir in sage. Reserve.
• Butter a shallow 9-inch square or 10-inch round baking dish with 1/2 tablespoon butter.
• Bring a large pot of salted water to a boil. Add potatoes, and cook about 5 minutes, until not quite tender. Add cabbage, and cook 5 minutes more. Add pizzoccheri, stir, and cook just until noodles are tender, another 5 minutes. Drain pot, reserving about half a cup of cooking water.
• Preheat oven to 400 degrees. In a large bowl, gently toss pizzoccheri, cabbage and potatoes with remaining butter. Season to taste with salt and pepper. Add sliced cheese and toss gently again, moistening mixture with reserved cooking water, if necessary.
• Spread mixture in baking dish. Reheat onion and garlic mixture, and sprinkle over casserole, along with the Parmigiano-Reggiano. Bake about 8 minutes, until casserole is heated through and cheese on top has melted. Serve.

PIZZOCHERI WITH SAVOY CABBAGE, POTATOES, AND CHEESE

Steps:

• Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
• Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
• Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.