Pizzoccheri della Valtellina

Method

1. 1 Peel the potatoes and cut them into cubes, and slice the cabbage into large strips.
2. 2 Bring a pot of salted water to a boil, add the potatoes and cook for 5 minutes, then add the cabbage and pizzoccheri pasta and cook together for 12 minutes.
3. 3 Meanwhile, melt the unsalted butter with the crushed garlic and sage leaves for 3 minutes until the butter turns chestnut brown, then remove the garlic.
4. 4 Drain the pasta and vegetables, then arrange them in alternating layers with sliced Fontina cheese in a warm bowl.
5. 5 Pour hot sage butter over the mixture, sprinkle with grated cheese and pepper, then mix well. Serve immediately while the cheese is still melted.