Pasta Day: from One-Dish Vegetarian

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Buckwheat Pasta With Cabbage And Sage

Farfalle With Many Mushrooms

 

* Exported from MasterCook *

 

Buckwheat Pasta With Cabbage And Sage

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 70

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

2 large onions -- cut lengthwise

and thinly sliced

4 garlic cloves -- finely minced

1 pound shredded Savoy cabbage -- up to 1 1/ 2 pounds

8 sage leaves -- finely minced

1 teaspoon salt

1/4 teaspoon cayenne -- or more to taste

Freshly ground black pepper

1/2 cup white wine

2 tablespoons salt

1 pound buckwheat soba noodles

1/2 cup grated Tallegio or Fontina cheese

Freshly grated Parmesan cheese

 

4 to 5 servings

 

Pizzocheri is a pasta made from buckwheat that is well known in Italy but

not so easily available here. If you can find it in an Italian market, by

all means use it. If not, substitute buckwheat soba noodles, which are

readily available in health-food stores and Asian markets. Both taste

great and have a dense, chewy consistency. This is a hearty dish for a

cold winter evening.

 

1. In a large saute pan or skillet, heat the butter and olive oil over

medium heat. Add the onions and garlic, reduce heat to low, and cook,

stirring frequently, for 10 to 15 minutes, until onions start turning

golden brown. Add the cabbage, sage, 1 teaspoon salt, cayenne, freshly

ground black pepper to taste, and white wine. Stir well, cover and cook

for 20 minutes, stirring from time to time, until the cabbage is tender.

 

2. Place a large pot of water (6 quarts) on high heat to boil for the

pasta. When the water comes to a boil, add the 2 tablespoons salt and the

buckwheat noodles. Cook for 5 to 6 minutes, until noodles are al dente.

 

3. Drain the noodles and add them to the cabbage. Add the Tallegio or

Fontina cheese and mix well. Serve in pasta bowls and serve the Parmesan

cheese separately.

 

Variations

 

Substitute ~ pound brussels sprouts for an equal amount of the Savoy

cabbage. Cut away the stem and separate the leaves and cook them together

with the cabbage.

 

Add a handful of chopped toasted walnuts or chestnuts at the very end.

 

Converted by MC_Buster.

 

 

 

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* Exported from MasterCook *

 

Farfalle With Many Mushrooms

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 48

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

2 pounds mixed mushrooms -- wiped clean

stems removed and sliced

1 teaspoon salt

Freshly ground black pepper

6 large garlic cloves -- finely minced

1/4 teaspoon red pepper flakes -- up to 1/2

(optional--but very good)

1 large hand Italian parsley -- finely chopped

1/2 cup dry white or red wine

2 tablespoons salt

1 pound farfalle

1 tablespoon unsalted butter -- (optional), up to 2

Freshly grated Parmesan cheese

 

4 to 5 servings

 

I like to use a variety of fresh mushrooms in this sauce and I make up the

combination as I shop at the market. The very flavorful shiiitake

mushrooms are always included, and then I buy what other types I can find.

Occasionally, chanterelles or morels find their way into the mix, but

usually the combination is made up of shiitakes, cremini, oyster,

portobello, and cultivated white mushrooms. Feel free to experiment with

what is available to you. Farfalle are lovely bow-tie---shaped pasta, but

you can substitute shells, tubes, wagon wheels, or spirals.

 

1. Place a large pot of water (6 quarts) on high heat to boil for the pasta.

 

2. While the water is heating, heat the oil and butter in a large saute

pan or skillet. Add the mushrooms and saute over high heat for about 5

minutes, until the mushrooms start to turn brown around the edges. Toss

them occasionally with a metal spatula.

 

3. Season the mushrooms with salt and pepper, lower the heat to medium,

and add the garlic, red pepper flakes, parsley, and wine. Stir well and

cook for 5 minutes longer. Taste for seasoning, adding more salt and

pepper if necessary. Turn off the heat but leave the pan on the burner.

 

4. When the pasta water comes to a boil, add 2 tablespoons salt and the

farfalle, or other pasta. Cook for 8 to 10 minutes, tasting for doneness

at 7 or 8 minutes, until the pasta is al dente. Scoop out the pasta and

place directly into the mushroom sauce. Let some of the cooking water

transfer along with the pasta.

 

5. Turn heat to high under the saute pan or skillet and toss pasta with

the sauce. At this point you can add a tablespoon or two of butter to the

sauce if you wish. Serve in pasta bowls, accompanied by freshly grated

Parmesan cheese.

 

Converted by MC_Buster.

 

 

 

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