Cookbook of the Month: Modern Vegetarian Kitchen

The recipe I’m sharing today is one for pizzoccheri, a traditional Swiss dish. Unfortunately, I somehow managed to only copy down the ingredient list before preparing this, and totally neglected to write down the actual instructions. I realized this just after I had prepped my vegetables and heated up my pot. A quick google search will reveal that it’s generally a dish with similar ingredients, but layered and baked with buckwheat noodles like a lasagna, rather than served as a sauce. I’ve never tried the traditional version, but I loved this one. I actually preferred the dish without the buckwheat noodles, although I did make them by hand, and think that the sauce can stand alone as a meal – like a thick, hearty stew. I’m printing the recipe the way I made and enjoyed it (i.e. without the pasta) rather than how it is originally written, since that’s the way I ate it. If you want a more authentic glimpse into the recipes in this book, check out the cookie or ravioli recipes listed above, or grab a copy for yourself.

Pizzoccheri

Serves 4.

• 2 TBS salted butter
• 1 red onion, thinly sliced
• sea salt
• 2 c. chopped green cabbage (1 small head)
• 1 russet potato, washed and cut into 1 inch cubes
• 1 carrot, peeled and cut into 1 inch cubes
• 6 garlic cloves, sliced
• 6 sage leaves, minced
• pinch red pepper flakes
• 1 c. red wine
• 1 c. water
• 1/2 c. grated smoked gruyere
• salt and pepper to taste

1. Melt the butter in a large saucepan over medium heat.  Add the onion and a pinch of salt and cook until onions are very tender.  Add cabbage, potato, carrot, garlic, sage, and red pepper flakes and cook for 3-4 minutes.  Add red wine and water and turn heat down so that stew is simmering gently.  Cook, uncovered, for about an hour, adding more water as necessary to keep vegetables just covered, until all vegetables are tender and sauce has reduced and thickened to an applesauce-like consistency.  Turn off heat and stir in grated cheese, then season with salt and pepper.  Serve hot, either alone, with a thick slice of fresh bread, or on pasta.