Buckwheat Pasta Bathed in Butter
From midgelet 15 years ago
- 15 minutes to make
- Serves 4
From the NY Times newspaper, Pizzoccheri, a buckwheat pasta dished typically cooked with cabbage or kale, tossed in butter, cheese and breadcrumbs- a hearty winter dish!
Ingredients
- 1 stick butter ( less if you prefer ) shopping list
- 4 fresh sage leaves shopping list
- 1 clove garlic minced shopping list
- 1 medium potato, peeled, thinly sliced shopping list
- 1 small head savoy cabbage, thinly sliced shopping list
- 1/2 lb flat buck wheat noodles or flat whole wheat noodles shopping list
- 1 cup fontina or other soft cheese grated shopping list
- 1 cup freshly grated parmesan cheese shopping list
- salt and pepper to taste shopping list
- 2 cups fresh home made bread crumbs shopping list
How to make it
- In small saucepan, melt butter with sgae and garlic till a soft nut brown and set aside
- preheat oven to 375F
- Cook cabbage and potato in same pot in boiling water till tender.
- Remove and cook pasta in same pot al dente.
- drain
- In large oven proof f dish, spread a layer of vegetable-pasta combination.
- Then a layer of fontina and a layer of Parmesan
- Sprinkle with salt and pepper.
- Repeat layers ending with parmesan.
- ideally you should have 4 layers.
- Cover with the bread crumbs and drizzle with the melted butter
- ( discard garlic and sage ) and bake 375F, 15 minutes or until top is golden brown and cheese melted.
- Serve hot or warm
- Yield 3 to 4 servings
People Who Like This Dish 2
- dagnabbit Barrie, CA
- lacrenshaw Horsham, PA
- momo_55grandma Mountianview, AR
- dragonwings647 Duchesne, UT
- midgelet Whereabouts, Unknown
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The Rating
Reviewed by 4 people-
Delicous dish love the aspect of the Wheat noodles and sage thanks great post.
momo_55grandma
in Mountianview loved it
-
Sage butter is such a glorious taste on the tongue! Thanks for this post, midge. ^5
Lorraine
lacrenshaw
in Horsham loved it
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FIVE
dagnabbit
in Barrie loved it
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