Pasticcio di Pizzocheri

Pizzocheri with Cabbage and Cheese

Pizzoccheri, a typical product of Valtellina, a mountain area in Northern Italy, are cut into strips very much like tagliataelle, but made with buckwhheat flour which gives it a very distinctive flavor.

Because of the richness of the dressing - a mix of patatoes, cheese, butter and cabbage - pasticcio di pizzoccheri is a typical winter dish.

Local cheese specialties such as Toma or Bitto are traditional dressing, but can be replaced with Parmigiano.

1/2 lb. potatoes, peeled and cubed
1 lb. cabbage
1 lb. pizzoccheri
10 oz. fresh cheese (Toma, Bitto or Parmigiano)
fresh sage
5 oz. grated Parmigiano
1/2 lb. butter
4 cloves garlic
pepper

Bring a large pot of salted, water to a boil. Put in the potatoes, and the strips of cabbage leaves. When the potatoes are cooked, add pizzoccheri and cook until just al dente. Drain and place into a heated bowl alternating layers of Toma or Bitto cut into strips, Parmigiano and butter (previously browned with garlic and sage). Add pepper to taste and serve immediately.

Serves 8