Disgraces on the Menu written by the Paolo Rigiroli. I listened to the podcast so that I could hear her voice when I read her words. I finished listening to the interview liking her all the more. I also started reading Paolo's blog, and listening to his podcasts.
Thoughts on the Table for my chat with Paolo. While you are there, you can subscribe to both his blog and his podcasts on iTunes, and you’ll enjoy his essays too.
Tutti a tavola!
Pizzoccheri della Valtellina
from Paolo Rigiroli/Disgraces on the Menu
200 grams/7 ounces dried Pizzoccheri noodles *
250 grams/9 ounces Yukon gold potatoes, diced
150 grams/6 ounces Savoy cabbage, sliced
100 grams/3 1/2 ounces Valtellina Casera or Fontina cheese, thinly sliced
20 grams/1 ounce Parmigiano cheese, grated
50 grams/4 tablespoons unsalted butter.
3 cloves of garlic, crushed (I used shallots, halved)
2 or 3 leaves of fresh sage
salt and freshly ground black pepper
Bring a large pot of salted water to a boil (using ½ tablespoon of salt per liter/quart of water).
Add the potatoes and the cabbage to the boiling water. Let the vegetables cook for 5 minutes then add the pizzoccheri into the boiling water. Continue cooking for another 10-12 minutes.
Meanwhile, melt the butter with the garlic (or halved shallots) and the sage. Cook until the garlic (shallot) is golden, then discard both.
Drain the pasta and vegetables.
Assemble the dish directly in individual bowls. Start layering the ingredients with some of the pasta and vegetables, sprinkle with some of the Parmigiano, a few cheese slices and some melted butter. Repeat 2 or 3 times using up all of the ingredients, ending with a layer of pasta and vegetables and a sprinkle of Parmigiano.
Sprinkle with black pepper and serve immediately without stirring.
* These are short flat buckwheat noodles. Paolo's post includes the recipe for making the pizzoccheri noodles from scratch, as well as some more cheese options. I plan to try this eventually but, for today, used the box of noodles given to me by our friends from Venice.