This dish is based on the classic Italian Alpine dish pizzoccheri, which is traditionally made with buckwheat pasta. As buckwheat pasta isn’t readily available, we’ve substituted spelt pasta, because it has a similar nuttiness that works well in this hearty dish.
- 2 tbsp olive oil
- 2 leeks, thinly sliced
- 2 garlic cloves, finely chopped
- 1 sebago potato, diced
- 750 ml chicken stock (3 cups)
- 3 thyme sprigs
- 120 gm cavolo nero (about ½ bunch), coarsely torn
- 400 gm spelt penne (see note)
- 160 gm Fontina, diced
- 100 gm parmesan, finely grated, plus extra to serve
- 50 gm butter, coarsely chopped
- 1Heat oil in a saucepan over medium-high heat, add leek, garlic and potato and stir occasionally until leek is tender (3-4 minutes), add stock and thyme, bring to the boil and cook until potato is tender (6-8 minutes). Add cavolo nero and simmer until tender (3-4 minutes), then season to taste.
- 2Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes), drain and return to pan.
- 3Add cavolo nero mixture, cheeses and butter to pasta, toss to combine and serve hot, scattered with extra parmesan.
Spelt pasta is available from select delicatessens.
This recipe is from the May 2011 issue of