This dish is a cheats version of a classic northern Italian dish from Lombady. Traditionally it's made with fresh buckwheat pasta that is shaped like a short tagliatelle. As I am aware its the only traditional Italian pasta dish that is not made from wheat. I am yet to make this pasta from scratch but I have made this dish many of times using buckwheat pasta bought from the health food store. You can usually buy it in either spirals or penne and it is sometimes mixed with rice flour. I'm a big fan of pasta, but now that I don't eat wheat anymore it's not in my repertoire so much. I do eat spelt pasta, I find that it is a great substitute to wheat pasta without compromising the flavour. If you are gluten intolerant this is a great dish. It's rich, filling, tasty and great for the winter months.
Best part is that I made this entirely in one pot! Dream dish.
Ingredients
250g of buckwheat pasta
2 medium size (350g) organic all rounder potatoes like dutch creams, peeled and cut into small cubes
2-3 cloves of garlic minced
100g of pecorino
1/4 cabbage finely shredded
6 leaves of cavolo nero leaves removed from steams & sliced into thin ribbons
80g of taleggio thinly sliced
chunk of organic butter
good quality sea salt
Put a large pot of salted water on to boil. If you have a cast iron pot use this as it can be used for the entire process. When the water is boiling add the pasta and potatoes and cook until the pasta is al dente and the potatoes are cooked through, about 7 minutes. Take out some of the cooking water using a mug and set aside. Drain the pasta and potatoes, set aside.
Put the pot back on the stove on medium heat. Add the butter and garlic cook for a minute or so. Add the cavolo nero and cabbage and cook for another few minutes until wilted. Take off the heat add the pasta and potatoes, pecorino, salt to taste and add a little bit of the reserved cooking water to loosen it up. Top with slices of taleggio and bake in the oven at 200 degrees celsius for 15-20 minutes.
Serve with a green salad and freshly cracked pepper.
250g of buckwheat pasta
2 medium size (350g) organic all rounder potatoes like dutch creams, peeled and cut into small cubes
2-3 cloves of garlic minced
100g of pecorino
1/4 cabbage finely shredded
6 leaves of cavolo nero leaves removed from steams & sliced into thin ribbons
80g of taleggio thinly sliced
chunk of organic butter
good quality sea salt
Put a large pot of salted water on to boil. If you have a cast iron pot use this as it can be used for the entire process. When the water is boiling add the pasta and potatoes and cook until the pasta is al dente and the potatoes are cooked through, about 7 minutes. Take out some of the cooking water using a mug and set aside. Drain the pasta and potatoes, set aside.
Put the pot back on the stove on medium heat. Add the butter and garlic cook for a minute or so. Add the cavolo nero and cabbage and cook for another few minutes until wilted. Take off the heat add the pasta and potatoes, pecorino, salt to taste and add a little bit of the reserved cooking water to loosen it up. Top with slices of taleggio and bake in the oven at 200 degrees celsius for 15-20 minutes.
Serve with a green salad and freshly cracked pepper.
Enjoy!
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