Pizzocheri With Greens & Potatoes

Name: Pizzocheri With Greens & Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Italy
Ingredients: 1 potato (Yukon Gold) peeled; 1 1/2 tsp salt (kosher); 4 Tbsp butter (salted); 8 oz cabbage (green); 1 onion (yellow) minced; 2 garlic (cloves) minced; 1 tsp black pepper (coarse); 1 lb pizzoccheri pasta; 2/3 cup grated fontina valle d’aosta cheese

1 reviews

Recipe courtesy ofChef Ramin Ganeshram

WHAT IS PIZZOCHERI WITH GREENS?

Pizzocheri pasta is available packaged but it’s so easy to make it’s definitely worth trying to do yourself. The main ingredient is buckwheat flour–same as buckwheat pancakes–and can easily be found in most grocery stores. To try and make your own pizzocheri, check out our recipe here. Starch, more starch, greens and cheese may seem like an odd combination. But Pizzocheri Valtellina–an Alpine Italian dish featuring buckwheat pasta, potatoes and cabbage – is both tasty and comforting. Hearty and buttery, this dish may be made with any number of different greens but cabbage is the most traditional.

SUGGESTIONS WHEN MAKING PIZZOCHERI WITH GREENS

The cheese Fontina Val d’Aosta has a lot of character, which melted might be too much for dairy neophytes. You can easily substitute more popular formaggios like Grana or Parm. Regg. But don’t be too afraid to give a strong cheese a chance. If your local store doesn’t carry this fontina, you can substitute other washed rind cheeses, cow’s milk or otherwise. If your retailer doesn’t carry washed rind cheeses at all, then get another retailer. In terms of pasta you can substitute other wide cuts like tagliatelle. But part of the appeal of this pasta is its’ coarse, buckwheat flavor and texture. Otherwise you can get away with most similar vegetables except with garlic. Black garlic can be a less potent, slightly sweeter substitute but don’t cook it, and you might need to make sure it infuses your sauce well before mixing with the rest of this dish. To learn more about the difference between these two garlics, click here!

WHAT PAIRS WELL WITH PIZZOCHERI WITH GREENS?

Break the heavy flavors of this dish up with a refreshing chilled side salad using our Garlic Scape dressing! Or try a non-starch side like some nice, slightly sauteed green beans.

Yield:	servings



Difficulty:	Medium Recipes
Serving Size	5ounces
Calories	400
Fat Content	9

Ingredients

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Directions

1Bring a small saucepan of water to a boil and add 1/2 teaspoon of salt. Add the potato and cook until tender, about 15 to 20 minutes. Drain and seta side until cool enough to handle then dice.
2Melt 2 tablespoons of the butter in a large fry pan over medium-low heat and add the cabbage. Season with salt and pepper. Cook until the cabbage is tender, about 15 minutes. Add the chopped potato and stir well. Set aside.
3Melt the remaining 2 tablespoons of butter in a large fry pan over medium low heat and add the onion. Cook until softened and translucent, about 7 to 8 minutes. Add the garlic, season with salt and pepper and cook 1 to 2 minutes more. Set aside.
4Bring 6 cups of water to a boil in a large saucepan and add the remaining salt. Add the pizzocheri and cook for 8 to 9 minutes if using fresh or according to package directions if using dried. Drain the pasta and pour into the large fry pan with the potatoes and cabbage. Add the onions, garlic and grated cheese and toss well. Spoon onto a platter and serve hot.

WHAT IS PIZZOCHERI WITH GREENS?

SUGGESTIONS WHEN MAKING PIZZOCHERI WITH GREENS

WHAT PAIRS WELL WITH PIZZOCHERI WITH GREENS?

Break the heavy flavors of this dish up with a refreshing chilled side salad using our Garlic Scape dressing! Or try a non-starch side like some nice, slightly sauteed green beans.

servings

Ingredients

Directions

1 ) Bring a small saucepan of water to a boil and add 1/2 teaspoon of salt. Add the potato and cook until tender, about 15 to 20 minutes. Drain and seta side until cool enough to handle then dice.

2 ) Melt 2 tablespoons of the butter in a large fry pan over medium-low heat and add the cabbage. Season with salt and pepper. Cook until the cabbage is tender, about 15 minutes. Add the chopped potato and stir well. Set aside.

3 ) Melt the remaining 2 tablespoons of butter in a large fry pan over medium low heat and add the onion. Cook until softened and translucent, about 7 to 8 minutes. Add the garlic, season with salt and pepper and cook 1 to 2 minutes more. Set aside.

4 ) Bring 6 cups of water to a boil in a large saucepan and add the remaining salt. Add the pizzocheri and cook for 8 to 9 minutes if using fresh or according to package directions if using dried. Drain the pasta and pour into the large fry pan with the potatoes and cabbage. Add the onions, garlic and grated cheese and toss well. Spoon onto a platter and serve hot.

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