Buckwheat noodles with potatoes, cabbage, cheese and sage butter
Buckwheat noodles with potatoes, cabbage, cheese and sage butter is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 250 g firm potatoes
- Salt
- 300 g Savoy Cabbage
- 350 g noodles (pizzoccheri)
- 250 g fontina cheese
- 1 handful sage leaves
- 2 Garlic cloves
- 60 g Butter
- pepper (ground)
- paprika powder (sweet)
Instructions
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1.
Peel the potatoes and cut them into large cubes. Simmer in salted water for about 20 minutes. Wash, trim, and slice the savoy cabbage into strips; add it to the potatoes during the last 10 minutes of cooking.
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2.
Cook the noodles in salted water until al dente.
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3.
Slice the fontina cheese. Rinse the sage leaves, pat them dry, and remove any tough stems. Peel the garlic cloves and thinly slice them.
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4.
Drain the cooked noodles and combine them with the cabbage-potato mixture in a bowl. Add the cheese and gently fold everything together. Keep warm for a short while.
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5.
Melt the butter in a pan and sauté the garlic until fragrant. Add the sage leaves and cook briefly. Season generously with salt, pepper, and paprika.
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6.
Arrange the pizzoccheri on preheated plates and drizzle with the sage-garlic-butter sauce before serving.
