Copyright Thomas Saaristo  All Rights Reserved
Pizzoccheri gratin
Luxe cold weather comfort food from Italy. Serve small portions during the pasta course of
a big meal or smaller portions with roasted proteins during the main course or generous
squares with a fresh salad for lunch

8 ounces butter
2 tablespoons rubbed sage
1 teaspoon poppy seeds
1/2 teaspoon caraway seeds
1/3 cup House salt
1 1/2 pounds baking potato, peeled and cut into 1/2 inch pieces
1 pound 6 by 1 1/2 inch strips fresh pappardelle
6 packed cups sliced Napa cabbage, from 1 small head
House salt
Black peppercorns in a pepper mill
5 ounces imported Fontina cheese, shredded
1/2 cup freshly grated Parmigiano Reggiano cheese
Generous 1/2 cup dry bread crumbs
2 tablespoons chopped flat-leaf parsley

Heat oven to 350 degrees Fahrenheit. Bring a large pot of water to the boil

In a small skillet, melt 6 tablespoons of butter with sage, poppy seeds and caraway seeds
and cook over moderate heat, stirring, until nutty and fragrant, about 5 minutes. Transfer
to a bowl

Slowly add the 1/3 cup salt to the boiling water. Add potato and cook until tender, about 5

Using a slotted spoon, transfer potato to a bowl. Add pasta to cooking liquid and cook,
stirring, until al dente, about 2 minutes. Using a slotted spoon, transfer pasta to a colander

Add cabbage to cooking liquid and cook until just wilted, about 3 minutes. Drain cabbage
and shake out excess water. Pour off water and return cabbage to pot, along with pasta
and potato

Add browned butter, season with salt and pepper to taste and toss well. Stir in 1 cup of
Fontina and half of Parmigiano and transfer mixture to a 9 by 13 baking dish

Melt remaining 2 tablespoons of butter in a small skillet. Add bread crumbs and parsley and
cook over moderate heat, stirring, until golden and toasted, 3 minutes. Stir in remaining
Fontina and Parmigiano and sprinkle over gratin

Bake 35 to 40 minutes, or until golden brown on top

Serve Pizzoccheri gratin warm or at room temperature

Make Ahead
Pizzoccheri gratin can be prepared up to the point of baking. Make sure it is room
temperature before covering with plastic wrap and refrigerating, up to 1 day ahead. Bring
the gratin to room temperature before baking