This time around I’ll use more cabbage.
The Pizzoccheri recipe is 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.