Pizzoccheri

Boil cabbage and potatoes, sauté with leeks and sage, then toss with cooked buckwheat pasta and melted Italian cheeses.

Vegetarian Comfort Food Pasta Cheese Buckwheat

Estimated Nutrition

Calories

985.2

kcal / serving

3940.8 kcal total

Carbs

111.2g

per serving

444.6 g total

Fat

48.6g

per serving

194.2 g total

Protein

29.6g

per serving

118.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Butter

100

Bitto Cheese

grated; or parmesan

175

Fontina Cheese

chopped

GrainsCereals

450

Pizzoccheri Pasta

buckwheat flat ribbon pasta or dried tagliatelle

NutsSeeds

piece

Sage

fresh leaves

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

piece

Savoy Cabbage

finely chopped

piece

Potato

peeled and chopped

piece

Leeks

finely chopped

Method

Boil cabbage in salted water for one minute, then drain and set aside.

Cook the potato in the same water for ten minutes until tender and drain.

Melt butter in a frying pan over low-medium heat and gently fry cabbage, potato, leeks, and sage.

Boil 450g of pasta in a separate pan, drain, and add to the vegetable mixture.

Cook for three minutes, then remove from heat and stir in the cheeses.

Season with salt and pepper to taste and serve.