Pizzoccheri

pizzocheri

This time around I’ll use more cabbage.

The Pizzoccheri recipe isĀ  from thekitchn.com. The link will take you to the recipe since it’s kind of long so I won’t repeat it here. The recipe might be copyrighted.

You can print the recipe up from thekitchn.com.

It calls for pasta, potatoes, and cabbage.

I used bionaturae organic 100% whole wheat chiocciole.

You shred the cabbage in strips.

I bought a mandoline–is that what it’s called–a kind of slicer in a housewares store years ago. This might help shredding the cabbage into strips.

There you have it: a tasty meal you can make year-round on weeknights.

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