Pizzoccheri soup my way



Pizzoccheri is a kind of pasta which is made from buckweat flour, white flour, eggs and a pinch of salt. The dish that I was innitially planning to cook was Pizzocceri pasta soup with cabbage. This dish originates from north Italy and as it was said by Claudia Baggiani (http://mestolando.com/recipes/pizzoccheri-pasta-savoy-cabbage-potatoes-cheese) it is a northern Italian pasta favourite and also a poor-man's-fair because it includes basic Italian ingredients! 

However, I live in Istanbul, Turkey and the choice of Italian ingredients is rather limitedin here. So this is my choice of ingredients:

2 potatoes

half of shredded cabbage

one onion

one carrot

one spoon of tomato paste

two cloves of garlic

four leaves of sage

wholeweat pasta

water

salt and pepper

some chicken cut into very small pieces ( about 2 table spoons)

1. Peel the potatoes, carrots and onions.

2. Cut cabbage into quite big chunks.

3. Put cubbed potatoes and carrots into boiling water and add a pinch of salt. Let it boil for 5 min.

4. Chop the onion and fry it with chicken and a drop of olive oil. Add chopped garlic and sage leaves.

5. Put the cabbage and the chicken with onions into the pot with potatoes and carrots. Let it simmer for 5 more minutes. 

6. Add tomato paste and some more salt and pepper if you want.

7. Finally, add a small handful of wholeweat pasta and boil it for 10 min.

8. Time to serve!!! Sprinkle some permesan on the top and enjoy the dish!!!

 

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