Monday, February 19, 2007
Vegetarian pizzoccheri
Ingredients 350g/12oz dried pizzoccheri - pasta 225g/8oz potatoes, peeled and diced 200g/7oz fresh French beans or spring greens or brussels sprouts, trimmed 150g/5oz unsalted butter 2 cloves garlic, peeled and finely sliced freshly grated nutmeg few sage leaves 200g/7oz fontina cheese, diced 100g/4oz freshly grated parmesan cheese Method 1. Cook the pasta, potatoes and French beans, spring greens or brussels sprouts together for 20-25 minutes or until tender. Drain the pasta and the vegetables. 2. Heat the butter and gently fry the garlic for a few minutes adding the nutmeg and sage. 3. Preheat a large serving bowl. Put a layer of the pasta and the vegetables in the bottom, sprinkle with some of the fontina cheese and some of the parmesan cheese. Repeat the layers once again. Pour the hot butter and garlic over the top, mix slightly ---------------------- |
