Recipe Category: Vegetarian
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Ingredients
- Serving Size : 6
- 1/2 cup unsalted butter cut into small pieces
- 8 lg fresh sage leaves – -=or=-
- 1 teaspoon dried sage
- 1 lg garlic clove – sliced
- salt
- 1/2 pound potatoes – peeled cut into 1/2-in cubes
- 3 lg leeks; white parts only quartered and sliced
- 3/8 in thick
- 2 garlic cloves – minced
- 1/2 teaspoon red pepper flakes
- 1 1/2 pound savoy cabbage – quartered cut into 1/2-in slices
- 1/2 cup grated parmesan cheese (fresh)
- 1 pound fettuccine
- 1/2 pound soft cheese – such as
- taleggio – bel paese or fresh mozzarella – sliced
Method
- SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic.
- When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma.
- Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth.
- Meanwhile, bring 4 quarts water to boil.
- Add 1 tablespoon salt and potatoes.
- Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done.
- Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta.
- Chop or crumble remaining sage leaves.
- Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes.
- Cook over medium-low heat until leeks are soft.
- Add cabbage, 1 teaspoon salt and a little water.
- It might be necessary to add cabbage in stages, letting some of it cook down before adding rest.
- Cover pan and simmer until cabbage is cooked
- Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong
- Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat.
- Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes.
- Season to taste with salt and pepper.
- Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese.
- Shake casserole so that vegetables and cheese can slip in among noodles.
- Add rest of pasta and cheese and finish with layer of cabbage.
- At this point, dish can be refrigerated until ready to bake.
- Bake at 425F about 20 minutes or until hot throughout and cheese is melted.
- If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through.
- Serve from baking dish.
Full List of Vegetarian Recipes
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