Italy: Roasted Veggies w/ Fontina & Pizzoccheri Pasta #familymeal

Italy: Roasted Veggies w/ Fontina & Pizzoccheri Pasta – Oh ‘Rustida della Val Vigezzo’ … we loved you. We made a variation of this dish with roasted vegetables. The family enjoys N. Italian food, and we were excited to try Pizzoccheri pasta made from buckwheat flour. #italianfood

Comments:
– My parents (aka Mimi and Papa) – “I loved the ribbon pasta and the sauteed and roasted vegetables … we have been to Italy many times and love it.”

Key ingredients include onion, gold potatoes, red cabbage (or radicchio), fresh basil, fresh parsley, fontina cheese, pancetta, pizzoccheri buckwheat pasta (or equivalent), butter, olive oil, salt, and pepper.
** You can make it with or without pancetta based on preferences.

Key Steps:
1. Vegetable Prep. Dice onion (1), dice gold potatoes (1 pound – we left the skin on), and slice red cabbage (or radicchio).

2. Roast the Vegetables. Vegetables should be drizzled in olive oil and tossed with salt and pepper. Red cabbage roasts @ 400 for ~ 20 minutes. Yellow potatoes roast @ 400 for ~ 30 minutes or until golden.

3. Make the Sauce. Melt the butter (2 TBSP). Add onion and pancetta and cook for 5 – 10 minutes until the onion is translucent and the pancetta has released fat. We also added some garlic.

4. Cook the Pasta. Boil pizzoccheri pasta al dente about 7-8 minutes. If you choose another pasta, make sure it has a semi-firm texture so that it can absorb pasta sauce and continue cooking.

5. Assemble and Serve the Pasta. Add pasta water, olive oil, salt, pepper, and the pizzoccheri buckwheat pasta (1 pound) to the onion, garlic, and oil. Stir to combine. After the flavors have melded, stir in the fontina cheese (1/2 pound) and continue to add pasta water if it needs to be thinned out. Add the roasted vegetables near the end. Top the pasta with herbs (parsley, basil etc.).

Music Source(s): The Green Orbs (‘Sand Castles’)

Around the world we go! #cosmicfoodadventure