Pizzocheri with Savoy Cabbage, Potatoes, and Cheese

Name: Pizzocheri with Savoy Cabbage, Potatoes, and Cheese
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 1 pound Savoy or other cabbage, cored and shredded; 2 waxy potatoes, peeled and diced; 3 tablespoons butter; 5 fresh or 2 dried sage leaves; 1 pound pizzocheri or other pasta; 1 cup grated Taleggio, fontina, or other semisoft cheese; 1 cup freshly grated Parmesan cheese

December 14, 2011

If you can’t find pizzocheri, a buckwheat pasta cut like fettuccine, you have two choices: make it yourself (page 542) or substitute any fettuccinelike pasta. If you can’t find Taleggio (already a compromise, because when I had this dish it was made with a local Alpine cheese whose name exists only in dialect), use fontina (real fontina, if you can find it, from the Valle d’Aosta), or another fairly strong but not too hard or harsh cheese.

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