Pizzoccheri

Method

1. 1 Boil the diced potatoes first, then after 5 minutes add the coarsely chopped cabbage to the pot.
2. 2 Drop the pizzoccheri buckwheat noodles into the pot, and cook them all together in one pot of water.
3. 3 Melt the butter with crushed garlic and sage leaves until the butter turns light brown and releases its nutty aroma.
4. 4 Drain the pasta and vegetables, then arrange them in alternating layers with sliced Fontina cheese.
5. 5 Pour hot butter over the top to melt the cheese, sprinkle with Parmigiano cheese, and mix at the table.