* Exported from MasterCook * Baked Buckwheat Noodles with Brown Butter and Savoy CabbageRecipe By :Serving Size : 5 Preparation Time :0:00Categories : Veggie Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 stick sweet butter -- cut into pieces 8 large fresh sage leaves -- or 1 teaspoon dried 1 large garlic clove -- sliced salt 8 ounces potatoes -- peeled and cut into 1/2-inch cubes 2 large leeks -- or 3, about 3 cups, white parts only, quartered and sliced 3/8-inch thick 2 garlic cloves -- minced 1 small dried red chili -- broken into pieces, seeds removed 1 pound savoy cabbage -- to 1 1/2 lbs, quartered and shredded into 1/2-inch slices 1/2 cup Parmesan cheese -- fresh grated
pepper 1 pound buckwheat noodles 1/2 pound soft cheese -- such as Taleggio or Bel Paese, or fresh mozzarella, slicedSlowly melt butter in a heavy pan over low heat with 4 of the sage leaves, or half the dried sage, and the sliced garlic. When the garlic is browned, remove it, but continue to cook the butter until it is light brown and has a distinctly nutty aroma. Pour it through a strainer lined with a layer of cheesecloth to remove the sediment.While the butter is browning, bring 4 quarts of water to a boil, add 1 Tablespoon of salt, and the potatoes. Cook until they are fairly tender (5 to 8 minutes), but just short of being completely done - they will bake further in the oven. Scoop them out, rinse them immediately with cool water, and set them in a colander to drain. Save the cooking water for the pasta.Chop the remaining sage leaves. Heat half the strained butter in a wide saute pan, add the leeks, the
sage, half the minced garlic, and the chili. Cook over medium-low heat until the leeks are soft; then add the cabbage, 1 teaspoon of the salt, and a little water. If necessary, add the cabbage in stages, letting some of it cook down before adding the rest. Cover the pan with a lid, and stew the vegetables slowly until the cabbage is cooked. Add the Parmesan and season with plenty of freshly ground black pepper and more salt, if needed, to make the flavors bright and strong.Return the water to a boil, add the pasta, and partially cook it, leaving it a little chewier than you would want to eat. Drain it in a colander, then return it to the empty pot and toss it with the rest of the butter, the remaining garlic, and the potatoes. Season to taste with pepper, and salt if needed.Butter an earthenware casserole. Lay down half of the noodles, half the vegetables, and most of the sliced cheese. With your fingers or a fork, wiggle the three layers so that
the vegetables and cheese can slip in among the noodles. Add the rest of the pasta and the cheese and end with a layer of vegetables. At this point the casserole can be refrigerated until you are ready to prepare dinner. Preheat the oven to 425F. Put the casserole in the oven and bake until it is hot throughout and the cheese is melted, about 15 to 20 minutes. If the casserole is cold when put into the oven, cover it for the first 15 minutes; then remove the cover and continue baking until it is heated. Serve this hearty, full-flavored dish with a full-bodied Chianti or a light to medium cabernet sauvignon.Serves 4 to 6AuthorNote: The idea for this pasta came from a one-line description in Waverly Root's "Foods of Italy". Buckwheat noodles are layered and baked with potatoes, leeks, and savory cabbage, and seasoned with pepper, sage, and a soft, creamy Taleggio cheese. The potatoes are not a redundant starch but provide a textural contrast to the
noodles. There are imported buckwheat pasta from Italy, 'pizzocher', but since it is difficult to find, we usually use the Japanese dried buckwheat noodles, soba, which have a good chewy texture, and strong buckwheat flavor. You can also make your own buckwheat pasta and cut it into wide strips. This is hearty cold-weather fare.Cuisine: "Italian"Source: "The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison, 1987"S(Formatted by Chupa Babi): "Sept 2012" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 761 Calories; 34g Fat (38.3% calories from fat); 31g Protein; 92g Carbohydrate; 6g Dietary Fiber; 97mg Cholesterol; 1096mg Sodium. Exchanges: 5 Grain(Starch); 2 Lean Meat; 2 Vegetable; 5 1/2 Fat.Nutr. Assoc. : 1553 0 0 0 0 0 0 26642 0 0 0 1384 922
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