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Buckwheat Pasta With Bitto, Potato & Cabbage

Serves 4 to 6


  • Kosher salt, as needed
  • 1 1/2 cups small-dice potato
  • 2 cups coarsely chopped savoy cabbage
  • 1 1/4 lb Pizzoccheri (buckwheat pasta)
  • 1 cup grated Bitto or Fontina
  • 3/4 cup grated Parmigiano-Reggiano
  • 1/2 cup (1 stick) unsalted butter
  • 2 garlic cloves
  • 6 sage leaves


  1. Preheat the oven to 350°F.
  2. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cabbage and cook until they are nearly tender, about 5 minutes. Add the pasta and stir to submerge and separate the noodles. Continue to cook until the pasta and vegetables are fully cooked, about 5 minutes more.
  3. Drain the pasta and vegetables in a colander. Shake well to remove any water clinging to the pasta. Layer about one-third of the pasta and vegetables in a casserole or baking dish, and top with one-third of the Bitto and one-third of the Parmigiano-Reggiano. Continue to make two more layers with remaining pasta and vegetables and cheese, ending with the Parmigiano Reggiano.
  4. Heat the butter with the garlic and sage in a small sauté pan over medium heat until the butter has a nutty aroma and a light brown color. Remove and discard the garlic and pour the melted butter and sage leaves over the casserole. Bake until the cheese is melted, 4 to 5 minutes. Serve at once directly from the casserole.

Copyright © 2019 The Culinary Institute of America

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