Recipes Pizzoccheri Gratin 5.0 (2,861) 1 Review In Northern Italy, pizzoccheri are short, flat buckwheat noodles cooked with cabbage and potatoes and layered with cheese. For his version, Jonathon Sawyer cuts fresh lasagna sheets into noodles (buckwheat noodles can be hard to find) and bakes them in a gratin dish with a crispy bread crumb topping. Plus: Ultimate Comfort Food Guide By Jonathon Sawyer Jonathon Sawyer Born: 1980. Raised: Strongsville, Ohio. Education: Pennsylvania Institute of Culinary Arts, Pittsburgh. Experience: Biltmore Hotel, Miami; Kitchen 22, New York City; Lolita, Cleveland. First cooking job: The Mad Cactus, in Strongsville, when he was a teenager. "I fried six garbage cans of tortilla chips every day and rolled cornflakes around ice cream for french-fried ice cream." Ingredient obsession: Vinegar. "I currently have nine kinds that are fermenting, from straight red wine to one with late-harvest Riesling. On top of that, there are five kinds that we're finishing in new-American-oak barrels." What he does with his kids: Forage. "We get a good majority of our springtime produce from foraging: wild watercress, shiitake, oyster mushrooms, ramps, garlic mustards. Those mustards are a big deal here in Ohio: They're an invasive species, so we're encouraged to pull them from the metro parks. The community does a festival every year called the Pestival, and it's all about the garlic mustards." Favorite cheap eat: Superior Pho in Cleveland. "The broth is unbelievable, and they grow their own bean sprouts." After-hours hangout: La Cave du Vin, a beer-and-wine bar in Cleveland Heights. "It's near our house. The owner has the same Chave vice I do. I'll bring a bottle, he'll bring a bottle, and then it will be 4:30 before we know it." Favorite cookbooks: The Zuni Café Cookbook by Judy Rodgers ("My dog, Potato, ate half of the front cover"); The UK version of Nose to Tail Eating by Fergus Henderson. Food & Wine's Editorial Guidelines Updated on November 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 45 mins Total Time: 1 hrs 15 mins Yield: 8 Ingredients 1 stick unsalted butter 2 tablespoons chopped sage 1 teaspoon poppy seeds 1/2 teaspoon caraway seeds One 1/2-pound baking potato, peeled and cut into 1/2-inch pieces 1 pound fresh lasagna sheets, cut into 6-by-1 1/2-inch strips, or fresh pappardelle 1 small head of Napa cabbage, thinly sliced (6 packed cups) Salt Freshly ground pepper 5 ounces imported Fontina cheese, shredded 1/2 cup freshly grated Parmigiano-Reggiano cheese 1/2 cup dry bread crumbs 2 tablespoons chopped flat-leaf parsley Directions Preheat the oven to 350°. In a small skillet, melt 6 tablespoons of the butter with the sage, poppy seeds and caraway seeds and cook over moderate heat, stirring, until nutty and fragrant, about 5 minutes. Transfer to a bowl. Meanwhile, bring a large pot of salted water to a boil. Add the potato and cook until tender, about 5 minutes. Using a slotted spoon, transfer the potato to a bowl. Add the pasta to the pot and cook, stirring, until al dente, about 2 minutes. Using a slotted spoon, transfer the pasta to a colander. Add the cabbage to the pot and cook until just wilted, about 3 minutes. Drain the cabbage and shake out the excess water. Pour off the water and return the cabbage to the pot, along with the pasta and potato. Add the browned butter, season with salt and pepper and toss well. Stir in 1 cup of the Fontina and half of the Parmigiano and transfer the mixture to a 9-by-13-inch baking dish. In the small skillet, melt the remaining 2 tablespoons of butter. Add the bread crumbs and parsley and cook over moderate heat, stirring, until golden and toasted, 3 minutes. Stir in the remaining Fontina and Parmigiano and sprinkle over the pasta. Bake for 35 minutes, or until golden brown on top. Serve hot. Make Ahead The unbaked gratin can be refrigerated overnight. Bring to room temperature before baking. Suggested Pairing Cool-climate white wines pair well with creamy pastas: They have both high acidity, to cut through the richness, and enough body to stand up to the dish. Pour a white from Northern Italy. Rate it Print