Pizzocheri With Savoy Cabbage, Potatoes And Bitto

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

1	recipe	pizzocheri pasta -- see * note
2	tablespoons	salt
2	quarts	water
2	medium	waxy potatoes - -- (3/4 lb), peeled, and cut into 1 inch cubes
1	small	savoy cabbage -- or napa head, cut 1 inch thick strips
6	tablespoons	unsalted butter
2	small	leeks -- chopped 1/2 inch pieces
2	cloves	garlic -- thinly sliced
8	medium	fresh sage leaves
1	cup	grated bitto cheese

Preparation:

* Note: See the "Pizzocheri Pasta Basic Recipe" recipe which is included in this collection. Place a large pasta pot on the flame with 3 quarts water and 2 tablespoons salt. Add the potatoes and bring to a boil. Boil 7 minutes, until the potatoes are just fork soft, and add the cabbage. Cook 3 to 4 minutes and add the pasta. Return to boil and cook 3 to 4 minutes until pasta is firm and still chewy. Meanwhile, in a 10-inch sauté pan melt the butter until the foam subsides and add the leeks, garlic and sage and cook until softened, about 6 to 8 minutes, and set aside. Butter an earthenware oven dish and preheat oven to 385 degrees. Spoon one-quarter of the pasta mixture into dish, followed by one-quarter leek mixture and one-quarter grated cheese. Continue until all ingredients are finished. Place in oven and bake 10 minutes. Remove and toss like salad and serve immediately in the same bowl. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5738)