Buckwheat spaghetti with Fontina Cheese and Cabbage

I took the idea for the preparation of this Italian first course from the preparation of Pizzoccheri, an Italian traditional recipe from Valtellina. What you need to prepare this delicious first course is buckwheat spaghetti, Fontina cheese and savoy cabbage. The preparation is very easy because cabbage and spaghetti cook together. Then when they are cooked you have only to drain them and add the Fontina cheese that will give them an extraordinary taste. If you want a preparation more similar to that of Pizzoccheri you can also add the potatoes in small pieces and cooked them together with the cabbage. This recipe is also very light, indeed I didn’t use any extra virgin olive oil but all the taste is given by the delicious Fontina Cheese.

INGREDIENTS (for 4 people):

320g of Buckwheat spaghetti

400g of Savoy Cabbage

150 g of Fontina Cheese

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: OltrePò Pavese Barbera Doc (Red Wine)

PREPARATION

Wash and cut the leaves of cabbage. Place them in a large pot with the salted water where you will cook also spaghetti. 

Let the water boils and cook the cabbage for 10-15 minutes. When the cabbage is cooked, add to it spaghetti and let them cook for about 8-10 minutes. 

In the meantime prepare the fontina cheese in small cubes. When spaghetti are cooked drain them, place them again in the same pot and add the Fontina cheese. 

Mix all together and let the cheese melt. Serve hot.

BUON APPETITO!