Pizzoccheri with cabbage and cheese
Dried buckwheat pasta, potatoes and cabbage with garlic butter.
Active time20 min
Cooking17 min
Total30 min
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Ingredients
- 2 carrots
- 100 g white cabbage
- 100 g Savoy cabbage
- 1 garlic clove
- 200 g potatoes
- 40 g butter
- 100 g Graubünden mountain cheese
- 1 pinch of ground nutmeg — optional
- 400 g dried buckwheat pizzoccheri
- 1 pinch of ground pepper — optional
- 1 pinch of salt — optional
Preparation
Wash the cabbage before shredding it. Peel the potatoes and carrots, then cut into small pieces. Shred the cabbage, peel and chop the garlic, and grate the cheese.
2 carrots100 g white cabbage100 g Savoy cabbage1 garlic clove200 g potatoes100 g Graubünden mountain cheese- knife
- peeler
- chopping board
- grater
Cook the pizzoccheri, potatoes and carrots in a large pan of boiling water for about 12 minutes, following the pasta packet. Add the cabbage 4 minutes before the end. Check the vegetables are tender, then drain.
400 g dried buckwheat pizzoccheri- saucepan
- colander
Sweat the garlic in the butter. Add the pasta and vegetables and sauté for about 5 minutes. Add optional salt, pepper and nutmeg, then the grated cheese. Serve hot.
40 g butter1 pinch of ground nutmeg — optional1 pinch of ground pepper — optional1 pinch of salt — optional- frying pan
- spatula
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration