Pizzoccheri ~ This is a traditional northern Italian dish from the mountainous regions that combines buckwheat noodles with potatoes, cabbage and cheese. This is a very traditional northern Italian recipe from an area which is famous for both it’s buckwheat flour and Fontina cheese. Although this dish would be all but impossible to find further south, it is on almost every restaurant menu in ski country. Since it is a very filling dish, I would recommend serving it as a main course, and adding just a crisp green salad, and good crusty bread to complete the mea

Serves 4
by Deborah Mele

For The Buckwheat Pasta:

2 Cups Buckwheat Flour

1 Cup All-purpose Flour

Dash Of Salt

3 Large Eggs

For The Rest Of The Dish:

2 Large Potatoes, Peeled And Cut Into 1 Inch Dice

6 Cups Shredded Cabbage

1 Medium Onion, Finely Chopped

2 Cloves Garlic, Peeled, And Finely Chopped

6 Fresh Sage Leaves, Chopped

Salt And Pepper

6 Tablespoons Unsalted Butter

1 Cup (About 7 oz.)Fontina Cheese, Cut Into 1/2 Inch Cubes

1/2 Cup Grated Parmesan Cheese

Fresh Chopped Parsley As A Garnish

To make the pasta, on a counter or large board, put the flours and salt together in a mound. Make a well in the center, and add the eggs. With a fork, slowly mix the eggs into the flour mixture until combined. If a little too dry, add a little cold water. Once you have made a workable dough, knead by hand for about 5 minutes, or until the dough is smooth and elastic. Wrap in plastic wrap, and let sit for 30 minutes.

On a lightly floured surface, using a heavy rolling pin, roll 1/3 of the dough into a rectangle about 1/8 of an inch thick. Carefully fold the dough by thirds each end towards the middle. With a sharp knife, cut the dough into 1/2 inch wide lengths. Toss the strands lightly with a little more flour, and let sit while you roll the remaining dough in the same manner.

Bring a large pot of salted water to boil. Add the potato cubes, and cook for 5 minutes. Add the pizzoccheri noodles, and cabbage and cook until the noodles are al dente, about 10 minutes. While the noodles are cooking, heat the butter in a frying pan and cook the onions until tender. Add the sage leaves and garlic, and cook another minute or two. Drain the pasta, potato and cabbage, and return it to the pot. Add the butter mixture, both cheeses, and some salt and pepper. Toss well and serve, garnished with a little parsley.

Cook’s Tip: You can prepare the pasta noodles up to one day ahead. Simply lay out on a lightly floured tray, cover with plastic wrap, and store in the refrigerator until you are ready to use them. If you are not a fan of cabbage, I have also made a delicious version of this recipe using thinly sliced artichokes which I cooked in the water in the same fashion.