Valtellina-style buckwheat with cabbage and potatoes

Ingredients

For 1 serving

• Buckwheat55 g
• Potatoes100 g
• Savoy cabbage120 g
• Fontina30 g
• Butter5 g
• Garlic1 clove
• Fresh sage3 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

In season: October – March

Method

1. Bring a pan of water to the boil. Meanwhile peel the potatoes and cut them into dice of about 1.5 cm; remove the core and tough ribs from the savoy cabbage and cut it into 1 cm strips.
2. Salt the water, add the potatoes and cabbage and cook for 10 minutes over medium heat.
3. Add the rinsed buckwheat and cook for 15 more minutes, until the potatoes and buckwheat are tender; drain well.
4. Meanwhile dice the fontina. Towards the end, melt the butter in a small pan over low heat with the crushed garlic clove and the sage leaves for 2–3 minutes, until golden and fragrant but not brown; remove the garlic.
5. Return the buckwheat and vegetables to the hot pan, add the fontina and the flavoured butter and stir until the cheese is stringy. Finish with a grind of black pepper and serve straight away.