Baked Buckwheat Pasta with Sage, Fontina and Cabbage

Name: Baked Buckwheat Pasta with Sage, Fontina and Cabbage (Pizzoccheri)
Yield: Serves 6
Cuisine: Italian
Ingredients: 2 large waxy potatoes, peeled and diced; 1 Savoy cabbage, without the heart, roughly chopped (include as many of the dark outer leaves as you can; their flavour is a little more intense); 100 g/4 oz unsalted butter, cut into small cubes; 100 g/4 oz fontina cheese, cut into small cubes; salt and freshly ground black pepper; 100 g/4 oz Parmesan cheese, freshly grated; salt and freshly ground black pepper; about 5 tablespoons extra virgin olive oil; 2 garlic cloves, finely chopped; a bunch of sage, finely chopped; 1 Savoy cabbage, without the heart, roughly chopped (include as many of the dark outer leaves as you can; their flavour is a little more intense); 250 g/9 oz (usually one box) pizzoccheri pasta, broken up roughly into 5cm/2-inch pieces

Pizzoccheri

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

This baked pasta dish is a speciality of the Valetino. The name refers to both the type of pasta used – a buckwheat noodle roughly the shape of fettucine – and to this recipe, which as far as I know is pretty much the only way the noodle is served. I have had a hard time finding pizzoccheri in London. Some Italian delicatessens have it. If they don’t you can get away with wholewheat spaghetti (my sincere apologies to any Milanese up in arms at the last remark).

This is quite

Ingredients

Europe
Italy
Main course
Mediterranean
Pasta
Vegetarian

Ingredients

Method