Recipe - Pizzocheri With Potatoes And Leeks

1 Garlic clove, smashed
6 tablespoon Unsalted butter
4 cup Thinly cut or sliced up clean leeks
(white and green parts)
1 lg Yukon potato or boiling
potato, cut or sliced up into
1/4inch rounds
12 ounce Dried packed Pizzocheri
(buckwheat short broad
noodles)
Salt and freshly ground
pepper
4 ounce Fontina cheese, cut into
thin slices
One half cup Grated Parmesan cheese
Salt and freshly ground
black pepper

Preheat oven to 400 degrees F. Rub the bottom of a gratin dish with the
garlic and then discard. Lavishly butter the bottom of the gratin dish with
2 tablespoons of the butter.

In a pot of salted boiling water cook the leeks and potatoes for 5 minutes.
If you are using dried pasta, add it to the pot and cook for 5 minutes or
until it is almost cooked, but not thoroughly. (If you are using a fresh
dough, then cook for 2 minutes only. Pasta must remain firm because it
continues to cook in the oven). Drain the potatoes, leeks and pasta and
divide in two. Place half in the bottom of baking dish and season with salt
and pepper. Dot with 2 tablespoons butter, half of Fontina cheese and half
of Parmesan. Layer with remaining pasta, potatoes and leeks. Season with
salt and pepper and top with Fontina and Parmesan. Dot with remaining
butter and bake for 5 minutes only, until cheeses have melted and dish is
bubbling hot. Serve immediately.

Yield: 4 servings

PASTA MONDAY TO FRIDAY SHOW PS6536, Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved

McBusted by Gail Shermeyer 4paws@netrax.net on Mar 31, 1997

Recipe by: PASTA MONDAY TO FRIDAY SHOW PS6536 Posted to MCRecipe Digest V1
#549 by 4paws@netrax.net (ShermeyerGail) on Apr 04, 1997