Pasta & RiceDifficulty: medium

Pizzoccheri della Valtellina

Name: Pizzoccheri della Valtellina
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 400 g pizzoccheri; 200 g savoy cabbage, in ribbons; 300 g potatoes, sliced; 200 g Valtellina Casera (or fontina), sliced; 100 g butter; 2 cloves garlic; Fresh sage leaves; Grana, to serve

The Alps in a bowl: short buckwheat ribbons folded with savoy cabbage, potatoes and molten mountain cheese.

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Instructions

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1Cook the potatoes in salted water 10 min, add the cabbage, then the pizzoccheri on top, 12 min more.

2Melt the butter slowly with garlic and sage until nutty.

3Layer pasta, vegetables and cheese in a warm dish.

4Pour the nutty butter over everything and toss gently.

5Serve dusted with grana — it should be rustic and molten.