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Pizzoccheri Pasta Recipe
Pizzoccheri pasta is made principally from buckwheat pasta and this imparts
a delicious texture to this filling meal. Thanks to "Cooking With Dorus" for
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|Half a piece (14oz or 400g
cleaned and cut) of green cabbage or savoy cabbage
|2 medium potatoes
|2 cloves of garlic
|6 sage leaves
|140g / 5oz of Fontina cheese
|60g / 2oz Parmesan cheese
|30g / 1oz butter (salted or unsalted)
|200g / 7oz Pizzoccheri pasta
PREPARATION TIME: 20 minutes
COOKING TIME: 35 minutes
DIFFICULTY LEVEL: Easy
SERVINGS: 2 main meals
: 1 large pan, oven proof casserole dish.
Ingredients for Pizzoccheri Pasta Bake
Wash the cabbage and remove the ugly leaves.
When you use green cabbage remove the dark green leaves (these are to tough).
Cut the cabbage in the length into two halves, remove the trunk, and cut it into
Peel the potatoes and cut them into cubes of 2cm / ¾in.
Peel and finely chop the garlic.
Wash the sage leaves and cut them into strips.
Cut the fontina into cubes of 1¼cm / ½in and grate the Parmesan cheese.
COOK'S NOTES FOR PIZZOCCHERI PASTA
The Pizzoccheri pasta is essential to this recipe because it gives a
completely different texture compared to normal pasta. We couldn't locate it in
any of the major supermarkets but it is widely available online (for example
A Taste of Italy) and also in Italian deli shops. An alternative which gives
similar texture is whole wheat taglatelle.
Pizzoccheri pasta originates from Valtellina in Italy and is easily made
from buckwheat and wheat flour. Buckwheat flour is cheap, very fibrous and
extremely filling. In times gone by this used to be a poor man's pasta but,
like many peasant foods, is now considered a rather exotic and up market
The pasta can stick to the bottom of the pan when you boil it so stir
frequently and scrape off any pasta which sticks to the bottom of the pan
when you cook it. If any of this meal is leftover store it in the fridge for
a lunch time snack the next day.
Cooking with Dorus has slightly adapted the traditional recipe in order
to lower the fat and carb rate (less butter, less pasta, more vegetables).
Heat water (about half the depth of the pan) in a large pan and add salt.
Add the cabbage and the potatoes and let them boil for 15 minutes. Add the pasta
to the same pan. The cooking time of the pasta can vary between 8 and 15
Preheat the oven to a temperature of 180°C / 350°F / Gas Mark 4.
Prepare the sage garlic butter while the
vegetables and pasta cook. Fry the sage in the butter on a low heat. Add
garlic after 1 minute and fry the ingredients for 5 minutes. Keep the heat
low, otherwise the garlic will burn. After frying set the sage garlic butter
to one side.
Pour off the vegetables and the pasta when they are ready. Let them drain in a colander.
Fill a casserole with the ingredients in the following order. The first layer consists of a third of the vegetables and pasta mixture. Add pepper to taste. The second layer consists of
half of the Fontina cheese and a quarter of the Parmesan cheese. The third layer is
the same as the first layer. The fourth layer is the same as the second layer. The fifth layer consists of the remains of the vegetables and pasta mixture. Now you spread the sage garlic butter over the dish. You finish with the top layer
which consists of the remains of the Parmesan cheese (half of the original quantity).
Place the casserole in the oven and cook for 15 minutes. Serve immediately.