Valtellina pizzoccheri with cabbage and potatoes

Ingredients

For 1 serving

• Buckwheat flour60 g
• All-purpose flour20 g
• Savoy cabbage120 g
• Potatoes80 g
• Montasio30 g
• Butter8 g
• Fresh sage3 g
• Garlic1 clove
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. In a bowl, mix the buckwheat flour and the 00 flour, then add warm water a little at a time and knead for 5–8 minutes, until you have a firm, smooth dough that isn't sticky.
2. Roll the dough out on a floured surface to about 2 mm thick and cut it into strips 1 cm wide and about 7 cm long.
3. Bring a pan of water to the boil and salt it. Meanwhile, peel the potatoes and cut them into cubes of about 1.5 cm; wash the savoy cabbage and cut it into ribbons 1 cm wide, discarding the tough central rib.
4. Drop the potatoes and cabbage into the boiling water and cook for 5 minutes, then add the pizzoccheri and cook for another 8 minutes, until the pasta is tender and the potatoes are easily pierced.
5. Meanwhile, shave the Montasio into thin flakes. In a small pan, melt the butter over low heat with the crushed garlic clove and the fresh sage for 2–3 minutes, until the sage is crisp and the butter just turns hazelnut-brown; remove the garlic.
6. Lift out the pizzoccheri and vegetables with a slotted spoon and layer them in a warm dish, alternating with the Montasio flakes.
7. Pour over the sage butter, toss gently and serve straight away, while the cheese is still stringy.