Even though an unexpected sunny day on Saturday allowed me to work a couple of hours in the garden, the weather no longer inspires many summer dishes. Moreover, even when shopping, you can see other ingredients on the front line ... this time for example I saw a large banquet sprinkled with cabbage that just asked to be taken home!
You can't say no to a nice cabbage and so, after the purchases, I decided to prepare the first pizzoccheri of the season.
Not a complicated version but the simplest and most widespread one I could prepare.
For example, since the Bitto is not here, I remedied with a fairly similar local cheese; at worst you could also use a dairy, wanting.
For the pizzoccheri I used the dry ones that are usually found on the market and I reserve the right to present various other versions in the future, from fresh pizzoccheri to those very common in Grisons, prepared in the manner of Spätzli.
And here are the photos and the description of how to prepare them together, starting as always with the ingredients!
Ingredients:
| dried pizzoccheri | g. | 200 |
| cheese | g. | 200 |
| potatoes | g. | 200 |
| savoy cabbage | g. | 200 |
| garlic | cloves | 2 |
| sage | leaves | 5 |
| salted butter | g. | 100 |
| salt and pepper | q.s. |
Preparation:
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Prepare all the ingredients, put the water to boil in a rather large pot.
Peel the potatoes and cut them into cubes; clean the cabbage and cut it into strips about one centimeter wide. Peel the garlic and mash it lightly with the edge of a knife.
When the water comes to a boil, throw in the potatoes and, as soon as it starts boiling, also the cabbage. After five minutes, add the pizzoccheri; cooking will now take about 12 '/ 15'.
In the meantime, fry the garlic with butter and sage without letting it color (or worse, burn); cut the cheese into small cubes.
As soon as the pizzoccheri are cooked (personally I love them slightly al dente) turn off the heat and with a slotted spoon drain and place about half the pasta and vegetables in a serving dish.
Cover the pizzoccheri with the diced cheese and ...
... then add the rest of the pizzoccheri. Eventually drain the water in a colander to collect the remaining pasta and vegetables.
Pour over the steaming butter with the garlic and sage pure.
Stir and serve with the pan. The pizzoccheri can be served in an ordinary flat bottom or small oval trays.
ADVICES AND NOTES:
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Recipe, text only: to print or download.- For convenience, in Switzerland I use the Gotthard as cheese
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