for 4-6 persons
300 gr of Pizzoccheri
150 gr of freshly grated Pamigiano Reggiano
150 gr of fontina cheese
200 gr of cabbage
200 gr of potatoes
3 cloves garlic
1 twig of sage
100 gr of butter
2 tablespoon of extra virgin olive oil
Salt
Wash and cut the cabbage and potatoes into pieces and boil both in abundant salted water; after a time add the Pizzoccheri in the same pot calculating the cooking time so as to drain them all together. Meanwhile cut fontina cheese into thin strips. Melt the butter with a spoon of oil put on low flame, flavoring it with the sage and the crushed cloves of garlic (taking out them as soon as they start to brown). Finally mix together strained pizzoccheri, cabbage and potatoes with the thin strips of fontina cheese, add sauce and top of it a generous sprinkling of Pamigiano Reggiano!