Pizzocheri With Cabbage Potatoes And Sage Recipes

PIZZOCHERI WITH CABBAGE, POTATOES AND SAGE

Steps:

• Bring water for pasta to boil in covered pot.
• Scrub potatoes and cut into one-inch cubes. Place in another pot, with water to cover. Bring to boil, covered, and cook for about 10 minutes.
• Coarsely chop cabbage. Add to potatoes after they have cooked for five minutes. Cook together for five minutes.
• Begin cooking pasta.
• Coarsely chop onion. Saute in hot oil in nonstick skillet.
• Wash, dry and chop sage. Add to onions and continue sauteeing until they are soft and begin to turn golden.
• Cut taleggio into tiny pieces; coarsely grate Parmigiano.
• When potatoes and cabbage are cooked, drain and stir into onions.
• Drain pasta, reserving some of the cooking water. Stir pasta into potatoes and cabbage.
• Stir in cheeses; add reserved water to thin; season with salt and pepper, and serve.

PIZZOCHERI WITH SAVOY CABBAGE, POTATOES, AND CHEESE

Steps:

• Bring a large pot of water to a boil and add salt. Add the cabbage and the potatoes.When they are tender, after about 10 minutes, remove them with a slotted spoon and place them in a large bowl; season with pepper and a little salt and keep warm.
• Put the butter and sage in a small saucepan and simmer while you cook the pasta. Cook the pasta until tender but still firm. Just before the pasta is done, remove 1/2 cup of the cooking liquid and pour over the cabbage and potatoes. Drain the pasta and add it to the vegetables, along with the Taleggio and half the Parmesan.
• Pour the butter-sage mixture over all, grind pepper over the pasta, and serve, tossing it at the table and passing the remaining Parmesan.