Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Casseroles
Main Dish Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Unsalted butter
- cut into small pieces
8 lg Fresh sage leaves -- OR
1 t -Dried Sage
1 lg Garlic clove -- sliced
Salt
1/2 lb Potatoes -- peeled
-cut into 1/2-in cubes
3 lg Leeks -- white parts only,
- quartered and sliced
- 3/8-in thick
2 Garlic cloves -- minced
1/2 ts Red pepper flakes
1 1/2 lb Savoy cabbage -- quartered
- cut into 1/2-in slices
1/2 c Grated Parmesan cheese
- (fresh)
1 lb Fettuccine
1/2 lb Soft cheese -- such as
-Taleggio, Bel Paese
-or Fresh Mozzarella, sliced
SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4
fresh sage leaves or 1/2 teaspoon dried, and the
sliced garlic. When garlic is golden brown, remove it,
but continue to cook butter until light amber with a
distinctly nutty aroma. Scoop foam off top as it rises
so that you can see the color, then pour it through
strainer lined with layer of cheesecloth. Meanwhile,
bring 4 quarts water to boil. Add 1 tablespoon salt
and potatoes. Cook 5 to 8 minutes or until potatoes
are fairly tender, but just short of being done. Rinse
them immediately with cool water and set them in
colander to drain, but reserve cooking water for
pasta. Chop or crumble remaining sage leaves. Heat
half the brown butter in wide saute pan, add leeks,
sage, half the minced garlic and red pepper flakes.
Cook over medium-low heat until leeks are soft. Add
cabbage, 1 teaspoon salt and a little water. It might
be necessary to add cabbage in stages, letting some of
it cook down before adding rest. Cover pan and simmer
until cabbage is cooked. Add Parmesan cheese and
season with plenty of freshly ground black pepper and
salt, if needed, to make flavors bright and strong.
Return reserved cooking water to boil, add pasta and
partially cook it, leaving it a little chewier than
you would want to eat. Drain in colander, return it to
empty pan and toss with rest of butter, remaining
minced garlic and potatoes. Season to taste with salt
and pepper. Butter casserole and layer half the
noodles, half the cabbage and most of sliced cheese.
Shake casserole so that vegetables and cheese can slip
in among noodles. Add rest of pasta and cheese and
finish with layer of cabbage. At this point, dish can
be refrigerated until ready to bake. Bake at 425F
about 20 minutes or until hot throughout and cheese is
melted. If casserole is cold when placed in oven, bake
it covered 15 minutes, then remove cover and continue
baking until heated through. Serve from baking dish.
