Tony's Table: Pizzoccheri alla Valtelinese

Pizzoccheri alla Valtellinese
House-Made Buckwheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue
(Serves 4)

Ingredients

1/2lb. Buckwheat Flour

1/4lb. Flour

Water (as needed)

Salt (to taste)

2 cups Savoy Cabbage, cleaned and chopped

1 1/2 cups Russet potatoes, diced in small cubes

2 cups Bitto cheese (Fontina if you cannot find Bitto), diced in small cubes

1 cup Butter, unsalted

3 cloves Garlic, minced

6 each Sage leaves

Equipment

Rolling Pin
Saute Pan
Large Pot

Method

For the pizzoccheri pasta:

1) Sift the two kinds of flour together to create a smooth blend of the two types.

2) Add pinch of salt and then begin kneading into the flour mixture water. Keep adding water until dough is a firm, consistent texture.

3) Roll dough out on cutting board and cut into 1" x 5" strips.

For the sauce:

1) Bring to boil 2 quarts of water, adding salt to taste.

2) Boil the potatoes and cabbage for approximately 10 minutes.

3) Add the pizzoccheri pasta to the same pot and boil for 8 minutes more.

4) During this time heat up the butter, garlic and sage until completely melted

5) Drain the pasta and vegetable mixture then add the cheese and butter-sage sauce

Buon Appetito!