Pizzoccheri Casserole
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons unsalted butter
- 1cup thinly sliced onion
- 2large cloves garlic, chopped
- 2teaspoons fresh sage leaves, chopped
- Salt to taste
- 8ounces Yukon gold potatoes, peeled and sliced ¼ inch thick
- 2cups cabbage or Swiss chard, shredded ½ inch wide
- 1pound pizzoccheri (Italian buckwheat tagliatelle)
- Freshly ground black pepper to taste
- 6ounces fontina, taleggio or montasio cheese in thin slices
- ⅓cup freshly grated Parmigiano-Reggiano
Nutritional analysis per serving (6 servings)
541 calories; 21 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 68 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 21 grams protein; 451 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat 1 tablespoon butter in a large skillet. Saute onion over medium heat until golden and starting to crisp; add garlic, and saute a bit more. Stir in sage. Reserve.
- Step 2
Butter a shallow 9-inch square or 10-inch round baking dish with ½ tablespoon butter.
- Step 3
Bring a large pot of salted water to a boil. Add potatoes, and cook about 5 minutes, until not quite tender. Add cabbage, and cook 5 minutes more. Add pizzoccheri, stir, and cook just until noodles are tender, another 5 minutes. Drain pot, reserving about half a cup of cooking water.
- Step 4
Preheat oven to 400 degrees. In a large bowl, gently toss pizzoccheri, cabbage and potatoes with remaining butter. Season to taste with salt and pepper. Add sliced cheese and toss gently again, moistening mixture with reserved cooking water, if necessary.
- Step 5
Spread mixture in baking dish. Reheat onion and garlic mixture, and sprinkle over casserole, along with the Parmigiano-Reggiano. Bake about 8 minutes, until casserole is heated through and cheese on top has melted. Serve.
Private Notes
Comments
The recipe works out much better if you use ½ the amount of pizzoccheri (250 g instead of 500 g); it's a much better balance. Also I added a large, blanched (about 3 min) thinly sliced turnip, which I think gave the dish more complexity. If you have the patience, it is much better to cook each element separately and then combine them. The extra cooking water proved unnecessary.
The recipe works out much better if you use ½ the amount of pizzoccheri (250 g instead of 500 g); it's a much better balance. Also I added a large, blanched (about 3 min) thinly sliced turnip, which I think gave the dish more complexity. If you have the patience, it is much better to cook each element separately and then combine them. The extra cooking water proved unnecessary.