When my better half and I were in Italy recently he ate a dish called Pizzoccheri on a number of occasions. That dish originates from Valtellina in Lombary and includes buckwheat tagliatelle, potatoes, savoy cabbage and Taleggio or Fontina Cheese. I have not yet managed to find a local source of the pasta and though it can be ordered online I am sure the dried version is not the same. This is Nigella Lawson’s Anglo version from her book ” Nigellissima”.
Ingredients
- 750 g brussels sprouts trimmed and halved
- 1 x 250 g baking potato peeled and cut in 2-3 cm dice
- 500 g wholewheat or spelt tortiglione or penne
- sea salt
- 100 g ricotta
- 250 g gruyère in 1 cm dice
- 50 g soft unsalted butter
- 1 tbsps garlic oil
- 4 sage leaves shredded
- 50 g grated Parmesan
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6 and fill a large pot with water to cook the sprouts, potato and pasta,
- When the water boils salt it well and add the prepared sprouts, the diced potato and the pasta and let the water come back to the boil. Cook for 8-10 minutes until the potato is tender and the pasta al dente. Just before draining remove 2 cupfuls of the cooking liquid and put to one side.
- Drain the pasta well then tip into a roasting tin or lasagne dish. Add the ricotta and diced Gruyere and a cupful of the cooking water and toss well to combine. Add more liquid if you think it is too dry.
- Warm the butter and garlic oil in a small saucepan. When melted and beginning to sizzle gently add the shredded sage and fry for about 30 seconds then spoon the butter and sage over the pasta.
- Sprinkle with the parmesan then bake for 20 minutes until scorched to light golden.Leave to stand for at least 15 minutes before serving.
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