Pizzoccheri alla Valtellinese (House-Made Whole-Wheat Pappardelle Tossed with Braised Savoy Cabbage, Roasted Garlic, Fried Sage, Yukon Potatoes and Bitto Cheese Fondue) | Recipies from Los Angeles, CA Restaurants | Los Angeles Restaurants | Los Angeles Dining | Los Angeles, CA
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Ingredients
- 1/2 lb buckwheat flour
- 1/4 lb flour
- water (as needed)
- to taste salt
- 2 C savoy cabbage, cleaned and chopped
- 1 1/2 C russet potatoes, diced in small cubes
- 2 C Bitto cheese (Fontina if you cannot find Bitto), diced in small cubes
- 1 C butter, unsalted
- 3 cloves garlic, minced
- 6 sage leaves
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