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Categories:
noodles buckwheat pizzoccheri butter Asiago cheese Parmesan cheese radicchio potatoes red onion salt
Viewed: 32 - Published at: 7 years agoIngredients
- 10 1/2 cups noodles buckwheat pizzoccheri, or egg tagliatelle, fettuccine
- 2/3 cup butter
- 2 cups asiago cheese cut into cubes
- 1 cup grated Parmesan cheese
- 1 head radicchio or Treviso variety lettuce
- 7 ounces potatoes
- 1 red onion
- salt
Method
- In a saucepan, melt the butter and saute the finely sliced onion, add the washed, dried, and sliced radicchio.
- Season with salt and cook for a few minutes to sweat the radicchio lightly, allowing it to still maintain some crunch.
- Boil a pot of water and add the potatoes cut into cubes.
- After 5 minutes, add the pizzoccheri pasta and 1 tablespoon of salt; Cook for approximately 15 minutes and drain.
- Layer the pasta and potatoes in a hot pan with a layer of butter, onion, and radicchio, Asiago, and parmesan cheese. Repeat the layers again with the pasta and potatoes and finish off the last layer with butter and an additional sprinkling of parmesan.
- Bake for 5 minutes in the broiler and serve hot.
