Pizzocheri With Savoy Cabbage, Potatoes And Bitto

Recipe Ingredients

1		Pizzocheri pasta - see * note
2 tablespoons	30ml	Salt
2		Water
2		Waxy potatoes - - (3/4 lb), peeled, (medium) and cut into 1" cubes
1		Savoy cabbage - or napa head, cut (small) 1" thick strips
6 tablespoons	90ml	Unsalted butter
2 tablespoons	30ml	Leeks - chopped 1/2" pieces (small)
2		Garlic cloves - thinly sliced
8		Fresh sage leaves
1 cup	146g / 5.1oz	Grated bitto cheese
		(may substitute fontina or montasio)

Recipe Instructions

* Note: See the "Pizzocheri Pasta Basic Recipe" recipe which is included in this collection.

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.

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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5738)

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