Healthy Pizzoccheri – the Italian Winter Dish Recipe

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Healthy Pizzoccheri – the Italian Winter Dish
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Ingredients
10
Count
Nutrition
635
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Wash the cabbage and remove the ugly leaves. When you use green cabbage remove the dark green leaves (these are to tough). Cut the cabbage in the length into two halves, remove the trunk, and cut it into small pieces.
  2. Peel the potatoes and cut them into cubes of 2/3 inch (1.5-2 centimeters).
  3. Cut the garlic into pieces.
  4. Wash the sage leaves and cut them into strips.
  5. Cut the fontina into cubes of 0.4 inch (1 centimeter) and grate the parmezan cheese.
  6. Heat water in a big cooking pan and add salt. Add the cabbage and the potatoes and let them boil for 15 minutes. Add pasta in the same cooking pan. The cooking time of the pasta can vary between 8 and 15 minutes.
  7. Preheat the oven to a temperature of 180 degrees Celcius (356 degrees Fahrenheit).
  8. Prepare the sage garlic butter while the vegetables and pasta cook. Fry the sage in the butter on a low fire. Add garlic after 1 minute and fry the ingredients for 5 minutes. Keep the fire low, otherwise the garlic will burn. After frying keep the mixture apart.
  9. Pour off the vegetables and the pasta when they are ready. Let them drain in a colander.
  10. Fill a casserole with the ingredients. The first layer consists of 1/3 of the vegetables and pasta mixture. Add pepper to taste. The second layer consists of 1/2 of the Fontina cheese and 1/4 of the Parmesan cheese. The third layer is equal to the first layer. The fourth layer is equal to the second layer. The fifth layer consists of the remains of the vegetables and pasta mixture. Now you spread the sage garlic butter over the dish. You finish with the top layer: the remains of the Parmesan cheese (50 % of the original quantity).
  11. Put the casserole in the oven and heat for 15 minutes. Serve immediately.
  12. VARIATIONS:.
  13. 1. The pizzoccheri pasta can be replaced with whole wheat flour tagliatelli. Please adapt the cook time.
  14. 2. If Fontina cheese is not available, replace it with sweet smelly cheese. The taste will be fine but not as good.
  15. 3. The cabbage can be wholly or partially replaced with spinach or wild spinach. Cook these vegetables for 1 minute.
  16. DORUS TIPS:.
  17. The pizzoccheri pasta can stick to the bottom of your pan when you boil it.
  18. Stir frequently and scrape the pasta from the bottom when yoy cook it.
  19. The remaining 1/2 kool can be cut, blanched and frozen in order to you use it next time.
  20. Don't throw away the remains of you dish. This dish tastes even better next day. A perfect lunch snack!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 634.86 Kcal (2658 kJ)
Calories from fat 373.7 Kcal
% Daily Value*
Total Fat 41.52g 64%
Cholesterol 133.74mg 45%
Sodium 1114.33mg 46%
Potassium 764.07mg 16%
Total Carbs 35.26g 12%
Sugars 11.73g 47%
Dietary Fiber 9.06g 36%
Protein 32.96g 66%
Vitamin C 76.9mg 128%
Vitamin A 1.2mg 38%
Iron 1.3mg 7%
Calcium 844.5mg 84%
Amount Per 100 g
Calories 152.16 Kcal (637 kJ)
Calories from fat 89.57 Kcal
% Daily Value*
Total Fat 9.95g 64%
Cholesterol 32.06mg 45%
Sodium 267.08mg 46%
Potassium 183.13mg 16%
Total Carbs 8.45g 12%
Sugars 2.81g 47%
Dietary Fiber 2.17g 36%
Protein 7.9g 66%
Vitamin C 18.4mg 128%
Vitamin A 0.3mg 38%
Iron 0.3mg 7%
Calcium 202.4mg 84%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.4
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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