Grana Padano is a nutty, buttery cow's milk cheese from Lombardy, where it has been produced for a thousand years. Grana con Miele di Castagne e Noci Grana Padano with Chestnut Honey and Walnuts Or until golden on top and still slightly crisp. Roast the asparagus for 15 to 20 minutes, Line an 11-inch x 17-inch baking sheet with aluminum foil and grease lightly with olive oil.Īrrange the asparagus on the baking sheet in a single layer, with the tips facing in the same direction (this will make serving easier later).ĭrizzle the asparagus with the olive oil, and season with the salt and pepper. Preheat the oven to 375☏ (preferably set on convection bake).
2 bunches asparagus (40 asparagus), woody ends trimmed.
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2 tablespoons extra-virgin olive oil, plus extra for greasing the baking dish.In Lombardy, they often boil the asparagus before roasting, but the streamlined method below yields tastier and brighter asparagus. This is my favorite way to enjoy asparagus: adding a bit of water to the pan as the asparagus roast ensures that they cook up tender and sweet. Serves 4 to 6Īsparagi al Forno Classic Roasted Asparagus Adjust the salt if necessary and serve hot. Stir in the sautéed cabbage and onion, the reserved pasta cooking water, Transfer the pizzoccheri to a deep serving bowl. Drain, reserving 1/2 cup of the cooking water. Add the pizzoccheri and the remaining 2 tablespoons of salt, and cook until al dente. Meanwhile, bring 4 quarts of water to a boil. Season with 1/2 teaspoon of the salt and the pepper, and cook, stirring often, until the cabbage is limp and lightly browned in spots, about 10 minutes, adding a bit of water by the spoonful as needed to prevent the cabbage from burning or drying out. Stir in the caraway seeds and sage leaves, cook 1 more minute, and add the cabbage. Add the onion and cook until wilted, about 5 minutes. Melt the butter in a 12-inch skillet over medium heat. 1 cup freshly grated Parmigiano Reggiano.1/2 pound Fontina from Val d'Aosta, rind removed and cubed.12 ounces pizzoccheri (buckwheat noodles, see above substitute fresh egg tagliatelle if unavailable).1/4 teaspoon freshly ground black pepper.4 cups (1/2 small head) shredded Savoy cabbage.2 tablespoons (1/4 stick) unsalted butter.You'll find pizzoccheri and Fontina in Italian markets. Omitted the potatoes and replaced the Casera or Scimud with the more easily obtainable Fontina, a nutty cow's milk cheese. This is my simplified take on this dish: I've embellished the sauce with caraway seeds substituted sautéed cabbage for boiled Melted butter flavored with sage leaves, and a local cheese called Casera or Scimud. It's made with wide buckwheat pasta ribbons (the pizzoccheri) tossed with boiled potatoes and cabbage, In the Valtellina area of Lombardy, there is a classic dish called pizzoccheri alla Valtellina. Lombardy Recipes Pizzoccheri con Cavolo, Semi di Carvi e Fontina Buckwheat Pasta with Cabbage, Caraway Seeds, and Fontina **Bonus recipe available in exclusive companion eBook when you order The Best Pasta Sauces directly from RUSTICO COOKING. Wilted Cabbage, Potato, and Mountain Cheese Sauce.Slow-Cooked Cranberry Bean Sauce with Scallions, Pancetta, and Garlic-Parsley Garnish.Published in The Best Pasta Sauces by Micol Negrin (Ballantine Books, October 2014):
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