Pizzoccheri Pasta with Cabbage, Potatoes and Fontina Cheese
This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It's a hearty, filling and incredibly delicious meal all made in one pot!
This northern comfort food dish is made with pizzoccheri pasta, potatoes and cabbage and is tossed with melted butter and fontina cheese. It's a hearty, filling and incredibly delicious meal all made in one pot!
- Carbohydrate 0.233 g
- Cholesterol 0 mg
- Fat 0.28874999955 g
- Fiber 0.0699999988079071 g
- Protein 0.0275 g
- Saturated Fat 0.039809999937864 g
- Serving Size 1 1 people (289g)
- Sodium 0.055624999991 mg
- Sugar 0.163000001192093 g
- Trans Fat 0.0116412499878141 g
- Calories 3 calories
Step-by-step
- Bring a large pot of salted water to a boil.
- Peel and chop the potatoes into medium sized cubes and roughly chop the cabbage.
- Add the potatoes to the boiling water, bring the water back up to a boil and cook the potatoes for 2 minutes.
- Add the cabbage and pasta to the pot and boil for 10 minutes.
- Meanwhile, finely chop the garlic and add that to a small pan with butter and olive oil.
- Fry the garlic in the melted butter for 1-2 minutes, don't let it brown, set aside.
- Drain the pasta and veg then add it back into the pot.
- Sprinkle over the grated fontina cheese and melted butter and mix it all together until the cheese has melted and the garlic butter has coated all the pasta and veg.
- Season with an extra pinch of salt and pepper and serve hot.
Boiling starchy vegetables alongside buckwheat pasta in a single vessel requires precise staging to prevent uneven textures. Buckwheat-based ribbons soften quickly, while dense root vegetables need a head start to cook through without disintegrating. Managing this sequence properly yields a cohesive dish where every component maintains structural integrity.
- Cut potatoes into uniform 3/4-inch cubes so they soften consistently during their brief boiling window.
- Blanch the potato cubes in salted boiling water for exactly two minutes before introducing the cabbage and pasta.
- Cook the combined pasta, cabbage, and potatoes for ten minutes total, checking the pasta for a tender-chewy bite.
- Infuse the butter with finely chopped garlic over medium-low heat for one to two minutes, removing it before the cloves take on any color or bitterness.
- Fold the grated Fontina cheese and hot garlic butter into the drained mixture off the direct heat source to achieve a smooth, clinging sauce rather than separated fats.
Overcooking the cabbage releases excess water that will make the sauce watery and thin. Drain the pot thoroughly through a colander before returning everything to the vessel for the final cheese integration.
