This buckwheat pasta, potato and cabbage bake is a wonderfully comforting dish for cold weather like this. I got this recipe from Antonio Carluccio’s cookbook, Italia: The Recipes and Customs of the Regions. He has another version of this recipe in another cookbook as well.
Antonio grew up in the Piedmont region of Northwestern Italy where potatoes and cabbage are staples of cooking. His recipe calls for pizzoccheri, buckwheat and wheat pasta. I didn’t make my own pasta for this dish, and I couldn’t find Italian buckwheat pasta in a store or online. So I used soba noodles. (Some soba noodles are not 100% buckwheat and others are buckwheat and wheat. I’ve used both with good results, although I think the buckwheat and wheat are better.) The recipe also calls for Bitto, Asiago or Toma cheese. I got this Toma Walser at Murray’s Cheese in NYC.
This cheese is divine and is just perfect for this dish. (I’ve also used Gruyere with success too.)
Buckwheat Pasta, Potato and Cabbage Bake (Adapted from Antonio Carluccio’s recipe)
1 head savoy cabbage
1/2 pound red potatoes
2 bags soba noodles
1/2 pound Toma Walser (or Gruyere)
2 sticks butter (Yeah, I know.)
one clove garlic, chopped
pecorino romano cheese (or parmesan)
Scrub potatoes. Peel them if you want, but I leave the skins on. Slice them. Wash and chop the cabbage. Boil the potato and cabbage for about 15 minutes. While you do that, you can cook the noodles according to package directions. Cut the cheese into chunks. Melt the butter on the stovetop with the chopped garlic. Once the veggies and noodles are cooked, drain them. Run the noodles under cold water. In a 9×13 baking pan, layer the noodles and veggies. Dot with the cheese and pour the butter mixture over. Top generously with pecorino romano. Bake in a 350 degree oven for about 20 minutes and serve.