Pizzocheri with potatoes and leeks
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Garlic clove, smashed | |
| 6 | tablespoons | Unsalted butter |
| 4 | cups | Thinly sliced clean leeks (white and green parts) |
| 1 | large | Yukon potato or boiling potato, sliced into 1/4-inch rounds |
| 12 | ounces | Dried packed Pizzocheri (buckwheat short broad noodles) |
| Salt and freshly ground pepper | ||
| 4 | ounces | Fontina cheese, cut into thin slices |
| ½ | cup | Grated Parmesan cheese |
| Salt and freshly ground black pepper | ||
| 2 | tablespoons of the butter. | |
Directions
Preheat oven to 400 degrees F. Rub the bottom of a gratin dish with the garlic and then discard. Lavishly butter the bottom of the gratin dish with In a pot of salted boiling water cook the leeks and potatoes for 5 minutes.
If you are using dried pasta, add it to the pot and cook for 5 minutes or until it is almost cooked, but not thoroughly. (If you are using a fresh dough, then cook for 2 minutes only. Pasta must remain firm because it continues to cook in the oven). Drain the potatoes, leeks and pasta and divide in two. Place half in the bottom of baking dish and season with salt and pepper. Dot with 2 tablespoons butter, half of Fontina cheese and half of Parmesan. Layer with remaining pasta, potatoes and leeks. Season with salt and pepper and top with Fontina and Parmesan. Dot with remaining butter and bake for 5 minutes only, until cheeses have melted and dish is bubbling hot. Serve immediately.
Yield: 4 servings
PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
McBusted by Gail Shermeyer <4paws@...> on Mar 31, 1997 Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6536 Posted to MC-Recipe Digest V1 #549 by 4paws@... (Shermeyer-Gail) on Apr 04, 1997