Ingredients

 4 – 5 people:

• 400 grams buckwheat flour

• 100 grams all purpose flour

• 150 grams butter

• 175 grams Valtellina Casera cheese (if you can’t get this, you can use Italian Fontina or Fontal)

• 150 grams Parmigiano Reggiano or Grana Padano finly grated

• 200 grams Savoy cabbage

• 250 grams cubed potato

• 1 clove garlic

• 4 sage leaves

• salt and pepper

Directions

1. Mix the two flours, add some water and knead for five minutes.

2. Roll the dough with a rolling pin until you get a 2-3 millimeters thick sheet from which you have to cut strips 7-8 centimeters wide.  Then put them one on top of  the other and cut again to obtain the pizzoccheri (short noodles half a centimeter wide).  This sounds a bit confusing… but it is quite simple… just look at this picture:

3. Cut the cabbage into pieces and cook it together with the cubed potatoes in salted boiling water.  After 5 minutes add the pizzoccheri and let cook for ten minutes.  In the meantime brown the butter with some garlic and 4 sage leaves.

4. Drain some pizzoccheri and vegetables with a skimmer and put them in a baking-dish.

5. Cover with grated Parmigiano Reggiano, slivers of Fontal cheese and a little bit of the melted butter, then put on another layer of pizzoccheri and vegetables, cheeses and butter.  Make as many layers as required.  Finish with a layer of cheeses and butter and serve hot with a dusting of pepper.