Well, the first time that I remember seeing Pizzoccheri soup prepared was by Valerio Nucci, when he was at The Boulevard Restaurant in Studley Park road in Kew, Melbourne.
Nucci had been at Cafe di Stasio from its inception and has been in various restaurants and catering businesses, more recently the Grand Hotel in Richmond.
The buckwheat noodles can easily be sourced and it is a great winter soup.
200g green cabbage
2 cloves garlic
1 onion, peeled and quartered
1 large potato, peeled and cubed
3 Tbsp olive oil
1000g vegetable or chicken stock
100g buckwheat (pizzoccheri) noodles or wholewheat spaghetti,
300g Fontina, Jarlsberg or
Gruyere cheese, cubed
Salt and pepper, to taste
Clean, trim and thinly slice the cabbage and place into the Varoma dish and tray.
Place garlic cloves into TM bowl and chop for 5 seconds on Speed 7. Add the onion and chop for 5 seconds on Speed 5. Add the potato cubes and oil and sauté for 7 minutes at 90°C on Reverse + Speed 1.
Place stock into TM bowl, place Varoma on top and cook for 10 minutes at 100°C on Reverse + Speed 1. Add the broken pasta pieces and cook for another 10 minutes at 100°C on Reverse + Speed 1.
Check to see how soft the cabbage is. It depends on how thickly you have cut the cabbage. If necessary, place the soup into a Thermoserver to keep warm while finishing the cabbage. You may need to add some water to the TM bowl and cook the cabbage for a bit longer on Varoma Temperature on Speed 1.
Once the cabbage has cooked, place into a serving bowl, sprinkle cheese over the cabbage and then top with the soup. Check for seasoning and serve.