This might be my next favorite pasta dish after casoncelli (click on category link for past post on these). Pizzoccheri are also from Northern Italy and the kind of dish you feel like eating after a long day's hiking/skiing in the mountains (or in Massi's case, motorcycling the mountains). It is quite heavy on the tummy but I doubt there is an anti-depressant that could elicit the same feeling of content-ness with the world as a plate of these. Not even cocaine. These are better than cocaine. The photo was taken by Massi a couple weeks ago, it is not photo-shopped...collective gasp. And the best part? The pasta is typically made of buckwheat or whole wheat, so that means they are healthy and we can eat as much as we want.
Pizzoccheri- by Mark Bittman, The New York Times
Ingredients
1 stick butter ( 1/4 pound)
4 fresh sage leaves
1 clove garlic, peeled and smashed
1 medium potato, peeled and thinly sliced
1 cup swiss chard, in strips
1/2 pound flat, broad buckwheat noodles (pizzoccheri) or whole wheat noodles
1 cup fontina Val d’Aosta (or other good semisoft) cheese , grated
1 cup Parmesan, grated
Salt and freshly ground black pepper
2 cups homemade bread crumbs.
Preheat oven to 375 degrees. Bring a large pot of water to a boil. In a small saucepan over low heat, melt butter with sage and garlic until butter turns nut-brown; be careful not to burn sage leaves. Set aside.
Cook potato and cabbage in boiling water until they begin to soften, just 5 minutes or so. Add pasta to same pot and continue to cook until pasta is nearly done. Drain.
In a large oven-proof dish, spread a layer of vegetable-pasta combination, then a layer of grated fontina, then a layer of grated Parmesan; sprinkle with salt and pepper. Continue this layering until all ingredients are used, ending with a layer of Parmesan; ideally you will have four layers of each. Cover dish with bread crumbs and drizzle with melted butter and sage (discard garlic). Bake for about 15 minutes, or until top is golden-brown and cheese has melted. Serve hot or warm.
Link to recipe: http://www.nytimes.com/2008/12/31/dining/311mrex.html
*This recipe does not include how to make the pasta from scratch, however there are many recipes that include that as well as it is just a flour and water-based pasta and you do not need to roll it out with a pasta machine.
Pizzoccheri- by Mark Bittman, The New York Times
Ingredients
1 stick butter ( 1/4 pound)
4 fresh sage leaves
1 clove garlic, peeled and smashed
1 medium potato, peeled and thinly sliced
1 cup swiss chard, in strips
1/2 pound flat, broad buckwheat noodles (pizzoccheri) or whole wheat noodles
1 cup fontina Val d’Aosta (or other good semisoft) cheese , grated
1 cup Parmesan, grated
Salt and freshly ground black pepper
2 cups homemade bread crumbs.
Preheat oven to 375 degrees. Bring a large pot of water to a boil. In a small saucepan over low heat, melt butter with sage and garlic until butter turns nut-brown; be careful not to burn sage leaves. Set aside.
Cook potato and cabbage in boiling water until they begin to soften, just 5 minutes or so. Add pasta to same pot and continue to cook until pasta is nearly done. Drain.
In a large oven-proof dish, spread a layer of vegetable-pasta combination, then a layer of grated fontina, then a layer of grated Parmesan; sprinkle with salt and pepper. Continue this layering until all ingredients are used, ending with a layer of Parmesan; ideally you will have four layers of each. Cover dish with bread crumbs and drizzle with melted butter and sage (discard garlic). Bake for about 15 minutes, or until top is golden-brown and cheese has melted. Serve hot or warm.
Link to recipe: http://www.nytimes.com/2008/12/31/dining/311mrex.html
*This recipe does not include how to make the pasta from scratch, however there are many recipes that include that as well as it is just a flour and water-based pasta and you do not need to roll it out with a pasta machine.
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