Adapted from Italian Cooking in the Grand Tradition. Valitellina refers to an Lombardian village's type of cheese and buckwheat noodles. My version preserves the crispness of the cabbage, uses a white sauce rather than a butter to better bind the ingredients, and omits the potatoes. Savoy cabbage has a distinctive, nutty flavor that makes this dish more flavorful, but you can use regular green cabbage instead. This casserole does have a lot of prep work, but it can be assembled ahead of time and baked when ready.
2 T olive oil
1 small head of Savoy cabbage, finely chopped (about 2 pounds)
1/2 t salt, or to taste
1 lb short, whole-wheat pasta
3 cups white sauce (I used the recipe on the cornstarch box)
1 t dried sage
1/8 t grated nutmeg
3 minced garlic cloves
1 cup grated Swiss or Gouda cheese
Preheat oven to 350. Grease an 3 quart casserole dish.
Sautee cabbage in olive oil until crisp and crunchy, about 7 minutes. Salt.
Meanwhile prepare pasta, drain, and set aside. Stir sage, nutmeg, and garlic into white sauce.
Layer pasta-cabbage-white sauce-cheese twice. Bake at 350 20-25 minutes, or until sauce is bubbly and cheese has melted.
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